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Synopsis
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.
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Review
1999 James Beard Award Winner
From the Author
Homebakers version of my professional course
This is the homebakers version of the curriculum I use in my professional classes at the California Culinary Academy in SF. It will teach you the tricks used by the best artisinal bakeries in America so you can make great bread at home. Contact me directly at pdr@baychef.com to troubleshoot your bread problems.
"About this title" may belong to another edition of this title.
- PublisherTen Speed Press
- Publication date2006
- ISBN 10 1580088023
- ISBN 13 9781580088022
- BindingPaperback
- LanguageEnglish
- Number of pages224
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Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]
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Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]
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Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]
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Crust and Crumb : Master Formulas for Serious Bread Bakers [a Baking Book]
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Potter/Ten Speed/Harmony/Rodale, 2006
ISBN 10: 1580088023
ISBN 13: 9781580088022
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