Cover of Crust and Crumb: Master Formulas for Serious Bread Bakers

Crust and Crumb: Master Formulas for Serious Bread Bakers

by Peter Reinhart · 1998

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Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

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Awards1999 James Beard Award Winner

Subject
cookingcookingMore like thisLess of this
Themes
foodfoodMore like thisLess of this
Audience
adult
Length
medium · 224 pages

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