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Product Description
Product Description
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
Awards1999 James Beard Award Winner
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.
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.
Inside This Book
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
23 of 23 people found the following review helpful
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.
57 of 59 people found the following review helpful
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.
12 of 12 people found the following review helpful
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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Most Recent Customer Reviews
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 15 months ago by Grant
Brilliant bread
Bought this for my partner who is the bread maker.. he loved it
very technical but simple... the book not him lol
very technical but simple... the book not him lol
Published on 19 Feb 2010 by V. wakeford
Didactic and informative but not user-friendly
I've recently started to make bread again by hand and have bought several books to help me achieve better results. Read more
Published on 23 Jan 2010 by Bluebell
A lot of information but not very user-friendly
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. Read more
Published on 30 Dec 2009 by Ania O.
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
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
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
a wonderful teaching book
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. Read more
Published on 17 Mar 1999
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