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Peter Reinhart

Crust & Crumb: Master Formulas For Serious Bakers

Ten Speed Press (Nov 15, 1998)

9781580080033

| Hardcover

210 pages | 210 x 258 mm | English

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Dewey 641.815

LC Classification TX769 .R415 1998

LC Control No. 98018538

Subject

Bread
Cooking / Courses & Dishes / Bread
Cooking / General
Cooking / Methods / Baking

Plot

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 From the Trade Paperback edition.