Crust and Crumb: Master Formulas for Serious Bread Bakers
by Peter Reinhart
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Description
Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.Tags
Recommendations
Member Reviews
This is my favorite bread book. You need to read this one carefully and plan ahead . . but the results are terrific.
A very thorough discussion of basic bread baking and techniques for making artisan and specialty bread.
Incredible - the art and science of the staff of life.
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Author Information
17+ Works 3,772 Members
Peter Reinhart is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. Peter is a regular commentator on food and culture for public radio's One Union Station
Common Knowledge
- Original publication date
- 1998
- First words
- Many people are intimidated by the process of making bread, especially sourdough, or as I prefer to call it, wild yeast bread.
Classifications
Statistics
- Members
- 438
- Popularity
- 70,062
- Reviews
- 3
- Rating
- (4.06)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 3
- UPCs
- 1
- ASINs
- 1
