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  • Crust and Crumb
  • Written by Peter Reinhart
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Master Formulas for Serious Bread Bakers

Written by Peter ReinhartAuthor Alerts: Random House will alert you to new works by Peter Reinhart

Print Editions

$19.99
Published by: Ten Speed Press

On Sale: September 01, 2006
Pages: 224 | ISBN: 978-1-58008-802-2
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9781580088022

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List Price: $16.99

eBook

On Sale: April 13, 2011
Pages: | ISBN: 978-1-60774-132-9
Published by : Ten Speed Press Ten Speed Press
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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
Categories for this book
Cooking - Bread; Cooking - Reference; Cooking - Baking
Cooking - Bread; Cooking - Reference
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Cooking - Baking
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Tags for this book (powered by Library Thing)
bread (40) baking (26) cookbook (22) cooking (15) food (11) recipes (4)
bread (40) baking (26) cookbook (22) cooking (15) food (11) recipes (4)
Synopsis

Synopsis

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.

 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner
Peter Reinhart

About Peter Reinhart

Peter Reinhart - Crust and Crumb

Photo © Ron Manville

PETER REINHART, the author of eight books on bread and baking, including three James Beard Award winners, is a baking instructor and faculty member at Johnson and Wales University.

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