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    Crust and Crumb: Master Formulas for Serious Bread Bakers (Paperback) By (author) Peter Reinhart

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    DescriptionDiscover 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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    Crust and Crumb
    Master Formulas for Serious Bread Bakers
    Authors and contributors
    By (author) Peter Reinhart
    Physical properties
    Format: Paperback
    Number of pages: 224
    Width: 201 mm
    Height: 249 mm
    Thickness: 23 mm
    Weight: 839 g
    ISBN 13: 9781580088022
    ISBN 10: 1580088023

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WB
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    Abridged Dewey: 641
    LC classification: TX
    Warengruppen-Systematik des deutschen Buchhandels: 24570
    DC21: 641.815
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB004000, CKB009000, CKB071000
    Thema V1.0: WB
    Illustrations note
    Imprint name
    Publication date
    31 October 2006
    Publication City/Country
    Berkeley CA
    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.