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Crust and Crumb: Master Formulas for Serious Bread Bakers Paperback – September 1, 2006
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Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
The author of this wonderful book has personally perfected all of the bread recipes, and has even taught them to culinary and baking students in professional programs. Many currently popular baking books, despite a well respected reputation and big name on the cover, are "authored" by someone whose only experience with bread baking is tossing in a loaf made by a prep cook into a hot oven (and then leaving it to a sous chef to actually watch the bread and take it out of the oven when it is done) or who does not seem to actually like bread, but uses it as a springboard for creativity. Most of these books are full of inaccurate recipes lacking in necessary detail that will never produce a decent loaf of bread; this book is a happy exception.
Baking bread is not difficult, but it does require planning (in some cases, several days ahead of time), plus the home bread baker has to pay attention to what he is doing. This book will show you how; it is one of the few I have seen that teaches the home baker how to properly make a loaf from beginning to end. The recipes are thorough, complete, leave nothing out, and very reliable.Read more ›
For people knowledgeable about and committed to the task of creating artisinal breads, this book is hands down one of the very best in English, readily available to people living in the United States. The subtitle says it all: ?Master Formulas for Serious Bread Bakers?. The term formulas should not put you off. The author is not turning bread baking into a mathematical exercise. Reinhart is simply using that term to replace recipes in order to reflect the well-known fact that written bread baking procedures are a different sort of thing from savory recipes where measurements can be approximate, with a variation to suit taste of up to 300% in things such as seasonings. Serious baking writers get nervous about statements that may lead to a variation of 10% in the weight of flour or water.Read more ›
Most Recent Customer Reviews
I bought Crust and Crumb because my favourite recipe book for the last 2+ years has been Reinhart's The Bread Baker's Apprentice (TBBA). Read morePublished 1 month ago by SR
What a wonderful classic! This is a must have for anyone who is serious about bread baking or baking at all! The book is a collection of wonderful basic formulas. Read morePublished 1 month ago by Runya
This bread book is one that needs to be used time and time again!Published 2 months ago by Marykay Gerhardson
I like Peter Reinhart's books... and this is another one that is in my favorites library.Published 2 months ago by Fogs
I am a fan of Peter Reinhart love all his books this is not a "cook book" but a grat book to develop your own recipes which is exactly what I wanted!Published 5 months ago by D. Jacobs
Great book so far! Reads as if you are learning how to make bread and not just a bake by numbers book, which I LOVE! Read morePublished 6 months ago by Julie