Synopses & Reviews
- 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.
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
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.