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Crust and Crumb: Master Formulas for Serious Bread Bakers Paperback – 27 Sep 2006
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1999 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 firstname.lastname@example.org to troubleshoot your bread problems. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
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.
Not as good as Hamelman's book Bread: A Baker's Book of Techniques and Recipes, which I always use.
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.
Most Recent Customer Reviews
Very useful book for the home bread baker. Already have Peter's Crafty course and this is a great supplement to that.Published 2 months ago by Jaj
BOOK WELL WORTH BUYING! I found this book well structured, informative, and well worth buying THANKS!Published 12 months ago by Computer Junkie
From the first page onward I have enjoyed this book and delighted with all the information for me to indulge for a very long time. Read morePublished 15 months ago by Peter Alan Clarke
For the more serous bread enthusiast its a great read with lots of detailed information, i'm very pleased with itPublished on 29 Nov. 2013 by B. Figura
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 morePublished on 15 Jun. 2013 by Ross
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 morePublished on 17 Jun. 2012 by Anna, Ealing