$19.99

New Trade Paper

Ships in 1 to 3 days

Qty	Store	Section
1	Beaverton	Cooking and Food- Breads
3	Burnside	Cooking and Food- Breads
8	Local Warehouse	Cooking and Food- Breads
5	Remote Warehouse	Cooking and Food- Breads

Receive an email when this ISBN is available used.

Crust & Crumb: Master Formulas for Serious Bread Bakers

by Peter Reinhart

Average based on 2 comments. Synopses & Reviews Customer Comments (2) ISBN13: 9781580088022 ISBN10: 1580088023 All Product Details

 

Synopses & Reviews

Publisher Comments:

- A detailed, authoritative guide to artisan breads--rustic and sophisticated, savory and sweet--by award-winning author Peter Reinhart.- Includes 50 master formulas plus 40 variations; how-to illustrations; baker's percentages; weight and volume ingredient measures; and tips on finding the best millers, suppliers, and model bakeries in North America.- The hardcover edition said more than 40,000 copies.- Winner of the 1999 James Beard Foundation Award for best baking and dessert book.

Synopsis:

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

back to top

About the Author

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.

back to top

What Our Readers Are Saying

Add a comment for a chance to win!

Average customer rating based on 2 comments:

---

Kristine, January 3, 2007 (view all comments by Kristine)
This is an excellent resource for in-depth knowledge on bread-making. I have never found its equal. I will be sure to purchase other books by Peter Reinhart.

Was this comment helpful? | Yes | No
(3 of 3 readers found this comment helpful)

report this comment

etilton1, December 1, 2006 (view all comments by etilton1)
I have been baking bread for many years, yet I learned much from this book. My results were outstanding -- the dinner guests raved about each loaf. The only real "con" for the book is that I found his descriptions/explanations sometimes very difficult to follow. Still worth the purchase as I use his recipes for all my bread baking now!

Was this comment helpful? | Yes | No
(5 of 6 readers found this comment helpful)

report this comment

View all 2 comments

back to top

Product Details

ISBN:

9781580088022

Author:

Reinhart, Peter

Publisher:

Ten Speed Press

Subject:

Courses & Dishes - Bread

Subject:

Bread

Subject:

Cooking and Food-Breads

Copyright:

2006

Edition Description:

Trade paper

Publication Date:

20060931

Binding:

TRADE PAPER

Grade Level:

General/trade

Language:

English

Illustrations:

Y

Pages:

224

Dimensions:

8 x 9.8 x .85 in 1.85 lb

back to top

Other books you might like

1. 
   Nancy Silverton's Breads from the La... Nancy Silverton Used Hardcover $11.95
   
2. 
   Steaming (Essential Kitchen) Brigid Treloar Used Hardcover $7.95
   
3. 
   The Gourmet Cookbook: More Than... Ruth Reichl

   

   Used Hardcover $9.50
   
4. 
   Pastries from The La Brea Bakery Nancy Silverton

   

   Sale Hardcover $12.98
   
5. 
   Ball Complete Book of Home... Judi Kingry

   

   New Trade Paper $22.95
   
6. 
   Laurel's Kitchen Bread Book: A Guide... Laurel Robertson Used Trade Paper $8.95
   

Related Subjects

Crust & Crumb: Master Formulas for Serious Bread Bakers New Trade Paper Peter Reinhart

0 stars - 0 reviews

$19.99 In Stock

Product details 224 pages Ten Speed Press - 2006-07-14 English 9781580088022 Reviews:

"Synopsis" by Random, 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