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.

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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