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Crust and Crumb: Master Formulas for Serious Bread Bakers Paperback – 27 Sep 2006

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Product details

  • Paperback: 224 pages
  • Publisher: Ten Speed Press (27 Sept. 2006)
  • Language: English
  • ISBN-10: 1580088023
  • ISBN-13: 978-1580088022
  • Product Dimensions: 20.3 x 2.1 x 25.1 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: 61,189 in Books (See Top 100 in Books)

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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 pdr@baychef.com to troubleshoot your bread problems. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

4.2 out of 5 stars

Most Helpful Customer Reviews

66 of 69 people found the following review helpful By A Customer on 7 April 1999
Format: Hardcover
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.
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26 of 27 people found the following review helpful By A Customer on 25 Mar. 1999
Format: Hardcover
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 story..one you won't want to miss.
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14 of 15 people found the following review helpful By A Customer on 18 Feb. 1999
Format: Hardcover
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".
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9 of 10 people found the following review helpful By Bluebell TOP 500 REVIEWER on 23 Jan. 2010
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.
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4 of 4 people found the following review helpful By Guido on 13 Aug. 2012
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.
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26 of 31 people found the following review helpful By Ania O. on 30 Dec. 2009
Format: Paperback
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.
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