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Crust and Crumb:Master Formulas For Serious Bread Bakers [a Baking Book]
[Paperback - 2006]
peter reinhart
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Category: Cooking
Sub-category: Baking
Additional Category: Specific Ingredients
Publisher: Ten Speed Press | ISBN: 9781580088022 | Pages: 224
Shipping Weight: .862 | Dimensions: 8.04 x .9 x 9.9 inches

Description

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.

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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