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Crust and Crumb: Master Formulas for Serious Bread Bakers

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This book is fantastic. If you are looking for just a collection of recipes this may not be the book for you. If you want to enjoy the experience of building and baking a “world-class” bread buy this book. Peter Reinhart takes you through he experience of building bread. The instruction is easy to follow and very detailed. There are also many tips and insights that help to guide you in your quest for the best bread you can possibly make.

The heart and soul of classic bread baking, from master baker Peter Reinhart

From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

First, nobody in America is probably more qualified to write about breadmaking and doughs than peter Reinhart. He is the acknowledged master who has real-world experience, classroom experience at Jonson & Wales — Emeil LaGasse’s culinary college). Second, nobody can make it clearer and easier to understand. His ability to be motivating and yet so lucid at the same time will make any reader smile. The documentation is thorough, precise and well communicated and the photos are so good they will make you hungry. His selection of the elements and their sequence will leave you an expert — and a happy one. He is the Man and this is the Book that started it all. The book does not grow old.

Details For Crust and Crumb: Master Formulas for Serious Bread Bakers

• File Size: 7124 KB ( Download PDF : )


• Publication Date: April 13, 2011


• Author : Peter Reinhart


• Language: English


• Print Length: 224 pages


• Publisher: Ten Speed Press (April 13, 2011)


• ASIN: B004IK8Q9A

About the Author

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.