Crust and Crumb: Master Formulas for Serious Bread Bakers and over 2 million other books are available for Amazon Kindle . Learn more

Trade in Yours
For a 2.86 Gift Card
Trade in
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Image not available

Start reading Crust and Crumb: Master Formulas for Serious Bread Bakers on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Crust and Crumb: Master Formulas for Serious Bread Bakers [Hardcover]

Peter Reinhart
4.1 out of 5 stars  See all reviews (15 customer reviews)

Available from these sellers.


Amazon Price New from Used from
Kindle Edition 7.27  
Hardcover --  
Paperback 14.89  
Trade In this Item for up to 2.86
Trade in Crust and Crumb: Master Formulas for Serious Bread Bakers for an Amazon Gift Card of up to 2.86, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more

Book Description

Nov 1998
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

From the Trade Paperback edition.

Product details

  • Hardcover: 288 pages
  • Publisher: Ten Speed Press (Nov 1998)
  • Language: English
  • ISBN-10: 1580080030
  • ISBN-13: 978-1580080033
  • Product Dimensions: 24.9 x 20.1 x 2.5 cm
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: 363,741 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description

From the Author

Homebakers version of my professional course
This is the homebakers version of the curriculum I use in my professional classes at the California Culinary Academy in SF. It will teach you the tricks used by the best artisinal bakeries in America so you can make great bread at home. Contact me directly at to troubleshoot your bread problems.

Inside This Book (Learn More)
Browse and search another edition of this book.
Explore More
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

Most Helpful Customer Reviews
64 of 67 people found the following review helpful
5.0 out of 5 stars The best how-to book for the serious baker 7 April 1999
By A Customer
I have for my entire adult life had the ambition to bake what Peter Reinhart fittingly calls "world-class" bread, but in spite of buying and reading several books dedicated to bread and much work and experimentation, the good bread eluded me. When I saw Peter Reinhart's "Crust and Crumb" advertised, I was reluctant to buy another baking book, having resigned myself to the fact that good bread cannot be baked at home. "Crust and Crumb" got me over the hump. It made me understand the chemistry and process of bread baking, and the result is that I now bake bread which is as good as any that I have had anywhere - and I have eaten a lot of good bread, including in Italy and France. And it made me understand that in order to bake good bread, you have to take it seriously, be dedicated and take the time it takes - there are few shortcuts ("poolish" starter being one of those few) and really no compromises. "Crust and Crumb" is really the only bread baking cookbook you need. Well, maybe Joe Ortiz' "Village Baker" too.
Comment | 
Was this review helpful to you?
26 of 27 people found the following review helpful
5.0 out of 5 stars Excellent/Great explanations 25 Mar 1999
By A Customer
I received my book about 2 weeks ago, and have made 2 fairly extensive recipes in it..One I took to a dinner party, and they didn't believe I made it..I had to go home and get the book!! I've baked for years, but bread is new in the last few years..Peter gives great explanations, directions, etc in the book..It's not just a book, it's a you won't want to miss.
Comment | 
Was this review helpful to you?
14 of 15 people found the following review helpful
5.0 out of 5 stars The Mastery and Mystery of Bread Illuminated 18 Feb 1999
By A Customer
I purchased Crust & Crumb as another addition to my many cookbooks on bread baking. I sat down to scan my new purchase and the next thing I realized is it was 2:00am and I'd just read the book word for word, cover to cover. I honestly believe I could throw out the majority of my books on bread baking and not ever miss them as long as Crust & Crumb was on my shelf. One telltale sign of the books influence on myself is that my Kitchenaid Mixer is gathering dust as I roll up my sleeves and passionatly begin kneading. Once again connecting to the magic of transforming singular ingredients into a living, united mystery that is more than the sum of it's parts. I feel I've found a kinderd spirit in Brother Peter, and am truly inspired by his knowledge of the history about bread, the fundamental meaning of bread to mankind and the humble passion he has for the process. Brother Peter walks one through the combining of the age old flour, water and salt, and then encourages ones "unbeilf" as grace takes over and a golden, crusty loaf is born. As spacey as these musings sound, the book is concrete, practical and it follows,easy step by step formulas. I try very hard to find the meaning and mystery in the everyday (mundane) events such as baking bread. Brother Peter has done that for us in "Crust & Crumb".
Comment | 
Was this review helpful to you?
3 of 3 people found the following review helpful
1.0 out of 5 stars better buy Hamelman's book 13 Aug 2012
By Guido
Format:Paperback|Verified Purchase
The recipies were a bit fuzzy, not the clear bakers' formulas, thanks to the pre-ferment weights. I tried but get no good bread with his recipies.
Not as good as Hamelman's book Bread: A Baker's Book of Techniques and Recipes, which I always use.
Comment | 
Was this review helpful to you?
9 of 10 people found the following review helpful
4.0 out of 5 stars Didactic and informative but not user-friendly 23 Jan 2010
By Bluebell TOP 100 REVIEWER
Format:Paperback|Verified Purchase
I've recently started to make bread again by hand and have bought several books to help me achieve better results. Crust and Crumb, as the title infers, is for serious bread-makers who have mastered the basics in bread-making.

Crust and Crumb has no photographs and just a very few line-drawings to illustrate technique but is strong on tips and explanations of why things are done in a certain way. I find the recipes are not easy to follow as all the quantities are in cups, spoons or ounces which makes for some very awkward figures for such things as the amount of yeast and the temperatures are only given in Fahrenheit. The information about supplies are all aimed a US market. I will use the book as a reference book not as a recipe book.

I bought this book after I'd read and absorbed the information from Dough by Richard Bertinet, which I would recommend as an introduction to bread-making as the demonstration of the various techniques is excellent: both in photographs and in the DVD included with the book.

On balance I think that once one has mastered the basics of bread making and want to graduate to the more intricate techniques I would recommend Crust: Bread to Get Your Teeth into as it has more inspirational and user-friendly recipes as it is beautifully illustrated with easy to read text and is aimed at the UK market.
Comment | 
Was this review helpful to you?
15 of 17 people found the following review helpful
5.0 out of 5 stars a wonderful teaching book 17 Mar 1999
By A Customer
I loved brother Peter's first book so when I saw that he had a second book on bread baking, I had to get it. The Poolish worked according to his directions and the bread I have baked from it was truely wonderful. He did a great jab explaining between the different styles of starters and different preferms. He is not snobby like some bread books about sourdough and catching wild yeast. Bravo Borther Peter!
Comment | 
Was this review helpful to you?
24 of 29 people found the following review helpful
3.0 out of 5 stars A lot of information but not very user-friendly 30 Dec 2009
By Ania O.
Since I purchased this book I waited for it with impatience. I had just got into the sourdough baking and was very excited to get my first cookbook about it.

From the moment I received it I was sure this book was written by a passionate baker who devoted a lot of time and energy to master this art. It's great to read little anecdotes before each recipe and there are a lot of tips for each bread, but after a while I realised that for the very same reason there are not many recipes in the book all together.

I didn't like the way how the book is organised, that is, each chapter descibes a different method of making bread: rustic bread, then sourdough, then wholegrain, then the bread recipes that won a competition, etc. This makes it very difficult to quickly browse through recipes and choose one to work with. Besides, all the sourdough starter recipes are grouped in one chapter, so to make a bread, you need to constantly flip the pages from the starter chapter to the bread recipe which may be quite confusing.

And yet another disadvantage - no pictures. Sorry, but in the age of digital camera, I find it rather disappointing not to have the lovely inspirational additions.

All in all, the recipes are well worked-out. So far, I was disappointed with only one of them.
Comment | 
Was this review helpful to you?
Would you like to see more reviews about this item?
Were these reviews helpful?   Let us know
Most Recent Customer Reviews
5.0 out of 5 stars Fantastic read
For the more serous bread enthusiast its a great read with lots of detailed information, i'm very pleased with it
Published 7 months ago by B. Figura
4.0 out of 5 stars Excellent book!
I decided to give this four stars as I was impressed with how well my baking has turned out. Being an avid bread maker I wanted to try my hand at more advanced skills and trying... Read more
Published 12 months ago by Ross
5.0 out of 5 stars excellent
I love this book. It's my favourite amongst all my books about bread. It is not just a cookbook, it's more than that: I enjoy the reading and the cooking at the same time. Read more
Published on 17 Jun 2012 by Anna, Ealing
2.0 out of 5 stars Not what I was expecting!
While this book is reasonably well written unfortunately it is written by an American author who still uses pounds and ounces, cupfuls and spoonfuls rather than metric weights - I... Read more
Published on 28 Feb 2011 by Grant
5.0 out of 5 stars Brilliant bread
Bought this for my partner who is the bread maker.. he loved it
very technical but simple... the book not him lol
Published on 19 Feb 2010 by V. wakeford
4.0 out of 5 stars informative
Truly educational. A great buy if you want to learn about baking bread for home.
Published on 7 Oct 2008 by J. A. Macdonald
3.0 out of 5 stars Not just a formula, this is food
While I have to accept that the recipes are good and work, I do not accept that you can reduce hundreds of different breads into a few 'type' recipes. Read more
Published on 13 May 2007 by Jon M. Wood
5.0 out of 5 stars An excellent resource for home and professional bread making
Chef Peter's book is great for new ideas and education in bread making. As a past student of Chef Peter, this book provides reference and supports his skill as a teacher and... Read more
Published on 26 Mar 1999
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
First post:
Prompts for sign-in

Search Customer Discussions
Search all Amazon discussions

Look for similar items by category