Crust and Crumb: Master Formulas for Serious Bread Bakers

Crust and Crumb: Master Formulas for Serious Bread Bakers


By (author) Peter Reinhart

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  • Publisher: TEN SPEED PRESS
  • Format: Paperback | 224 pages
  • Dimensions: 201mm x 249mm x 23mm | 839g
  • Publication date: 31 October 2006
  • Publication City/Country: Berkeley CA
  • ISBN 10: 1580088023
  • ISBN 13: 9781580088022
  • Sales rank: 42,559

Product 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. Awards1999 James Beard Award Winner

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Author information

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.