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66 of 69 people found the following review helpful
5.0 out of 5 stars The best how-to book for the serious baker
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,...
Published on 7 April 1999

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4 of 4 people found the following review helpful
1.0 out of 5 stars better buy Hamelman's book
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.
Published on 13 Aug 2012 by Guido


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13 of 18 people found the following review helpful
3.0 out of 5 stars Not just a formula, this is food, 13 May 2007
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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. One of the joys of baking at home, once you get past the basic level, is surely that a little bit of this, and a small amount of that, can make a huge (positive) difference to a bread. For those looking to really get a feel of dough and the nuances of it I recommend Joe Ortiz, for the experienced, or Linda Collister for the the not so confident. Both offer a wealth of bread recipes that while superficially similar show what a wonder bread really is.

If you want to reduce your bread baking to getting a few done well then this is the right book for you, but if you are an experimenter, and are looking for more, then this isn't.
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8 of 13 people found the following review helpful
2.0 out of 5 stars Not what I was expecting!, 28 Feb 2011
This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Paperback)
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 found this impossible to enjoy making bread with and reverted very quickly to my "River Cottage Handbook no. 3" which is a far superior book.
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1 of 3 people found the following review helpful
4.0 out of 5 stars informative, 7 Oct 2008
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J. A. Macdonald (UK) - See all my reviews
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This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Paperback)
Truly educational. A great buy if you want to learn about baking bread for home.
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6 of 15 people found the following review helpful
5.0 out of 5 stars An excellent resource for home and professional bread making, 26 Mar 1999
By A Customer
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 culinary expert!
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1 of 6 people found the following review helpful
5.0 out of 5 stars Brilliant bread, 19 Feb 2010
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V. wakeford (surrey) - See all my reviews
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This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Paperback)
Bought this for my partner who is the bread maker.. he loved it
very technical but simple... the book not him lol
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Crust and Crumb: Master Formulas for Serious Bread Bakers
Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart (Paperback - 27 Sep 2006)
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