Crust and Crumb
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Crust and Crumb : Master Formulas for Serious Bread Bakers

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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. Awards1999 James Beard Award Winner

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Product details

  • Paperback | 224 pages
  • 200.66 x 248.92 x 22.86mm | 839.14g
  • Random House USA Inc
  • TEN SPEED PRESS
  • Berkeley, United States
  • English
  • 1580088023
  • 9781580088022
  • 53,217

About Peter Reinhart

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.

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Review quote

1999 James Beard Award Winner

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