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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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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.
About the Author
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.
Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.
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- 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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