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Crust and Crumb: Master Formulas for Serious Bread Bakers

Reinhert, Peter

Published by Ten Speed Press, Berkeley, California, U.S.A., 1998
ISBN 10: 1580088023 / ISBN 13: 9781580088022
Used / Hardcover / Quantity Available: 1
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Bibliographic Details

Title: Crust and Crumb: Master Formulas for Serious...

Publisher: Ten Speed Press, Berkeley, California, U.S.A.

Publication Date: 1998

Binding: Hardcover

Dust Jacket Condition: Dust Jacket Included

Signed: Signed by Author

Edition: FIRST.


FINE/FINE (in Broadart). Brown boards. SIGNED by AUTHOR w/ dedication, on half title page, dated 2000. An absolutely -wonderful- book for the baker in you. RARE signed copy. [B207]. Bookseller Inventory # 010380

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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

From the Publisher: • A detailed, authoritative guide to artisan breads—rustic and sophisticated, savory and sweet—by award-winning author Peter Reinhart. • Includes 50 master formulas plus 40 variations; how-to illustrations; baker’s percentages; weight and volume ingredient measures; and tips on finding the best millers, suppliers, and model bakeries in North America. • Winner of the 1999 James Beard Foundation Award for best baking and dessert book.

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