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Crust and Crumb: Master Formulas for Serious Bread Bakers
 
 
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Crust and Crumb: Master Formulas for Serious Bread Bakers (Hardcover)

by Peter Reinhart (Author)
4.6 out of 5 stars  See all reviews (7 customer reviews)

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Product details

  • Hardcover: 210 pages
  • Publisher: Ten Speed Press; illustrated edition edition (Nov 1998)
  • Language English
  • ISBN-10: 1580080030
  • ISBN-13: 978-1580080033
  • Product Dimensions: 25.8 x 21 x 2.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon.co.uk Sales Rank: 690,484 in Books (See Bestsellers in Books)

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Product Description

Product Description

The author combines traditional baking methods and ingredients with streaks of creativity to create delicious loaves. This work includes over 50 of his formulae, which each lead off into new recipes, ideas and variations for ciabattas, chapatis, challah, pizzas, scones, buns, and more.


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.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

7 Reviews
5 star:
 (5)
4 star:
 (1)
3 star:
 (1)
2 star:    (0)
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Average Customer Review
4.6 out of 5 stars (7 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
35 of 35 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.
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13 of 13 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!
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12 of 12 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 story..one you won't want to miss.
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Most Recent Customer Reviews

4.0 out of 5 stars informative
Truly educational. A great buy if you want to learn about baking bread for home.
Published 13 months ago 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

5.0 out of 5 stars The Mastery and Mystery of Bread Illuminated
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... Read more
Published on 18 Feb 1999

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