- Hardcover: 210 pages
- Publisher: Ten Speed Press (October 1, 1998)
- Language: English
- ISBN-10: 1580080030
- ISBN-13: 978-1580080033
- Product Dimensions: 8.5 x 1 x 10.5 inches
- Shipping Weight: 1.6 pounds
- Average Customer Review: 173 customer reviews
- Amazon Best Sellers Rank: #718,955 in Books (See Top 100 in Books)
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Crust & Crumb: Master Formulas For Serious Bakers Hardcover – October 1, 1998
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From Library Journal
Reinhart is the author of the well-regarded Brother Juniper's Bread Book (1991. o.p.) as well as the charming Sacramental Magic in a Small-Town Cafe (LJ 9/15/94), about the cafe that grew into Brother Juniper's Bakery, in Santa Rosa, CA. Now he's teaching baking at the California Culinary Academy, and his latest book is a detailed and authoritative guide to artisan breads. The book's subtitle basically says it all, though Reinhart explains that he uses the word formula rather than recipe because he's included the "why" as well as the "how" for making his "world-class breads," from sourdoughs of all types to brioche and challah to flatbreads and pizza. A worthy addition to the elite group that includes Joe Ortiz's The Village Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93), this is highly recommended for all baking collections.
Copyright 1998 Reed Business Information, Inc.
About the Author
PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.
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I just bought a copy for a loved one who is a bread lover.
The recipies and instructions in this book are not for the easily distracted or those who do not have a serious commitment to "building" world class breads. Those willing to plan 2-3 days ahead, not skimp on time and materials, will be rewarded with the kind of breads that are available in far too few locales in North America. The techniques are not difficult, but they often do involve numerious steps. Ahh, but the rewards...
He relies heavily on pre-ferments for most of his yeasted breads. The flavors imparted, and the textures created will spoil you for anything less (which is to say nearly ANY supermarket, and even some bakery breads). He's also not afraid to turn up the heat, and let the crusts carmelize and achive a great flavor of their own.
I'm still pretty new at this, but I've always enjoyed a good bread with body and flavor. My early attempts to recreate even the most basic of breads yielded what could best be described as poor building materials. I would put my last loaves on par with the best bakery in town (maybe not saying much there). Oddly enough, the bread that keeps best, has the fewest ingredients. Don't worry though, your bread won't be around long enough to go stale, unless you lock it up.
The book also covers flat breads, pizza, and quick breads. The second pizza dough recipe was a major hit. The dough can be left thick for a Chicago style, or stretched paper thin, with the edges puffing up to French bread texture.
I will mention that the bagel dough (which makes excellant bagels) nearly brought my KithenAide Ultra to it's knees, hence the title of my review. I would also suggest getting a digital kitchen scale, since it will make scaling the recipies in the book much easier. Have a high quality hard wheat, high gluten, unbleached bread flour handy too. The crumb will look and taste like you added butter to the mix.