Crust & Crumb: Master Formulas for Serious Bread Bakers

Front Cover
Ten Speed Press, 1998 - Cooking - 210 pages
3 Reviews
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.








 Awards1999 James Beard Award Winner

From the Trade Paperback edition.

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LibraryThing Review

User Review  - beau.p.laurence - LibraryThing

A great book for developing your own recipes. As the title suggests, this is for serious bakers (not home dabblers) and you will need heavy-duty mixers, proofing barrels, and stone bread ovens to make most of this work. A great selection of starters and explanation of the chemistry of baking. Read full review

LibraryThing Review

User Review  - dryoung - LibraryThing

Incredible - the art and science of the staff of life. Read full review

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About the author (1998)

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

From the Trade Paperback edition.

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