Crust and Crumb: Master Formulas for Serious Bread Bakers

Peter Reinhart


observe the real middle and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, professional baker Peter Reinhart indicates the best way to produce extraordinary bread, explaining each one step of the method intimately and supplying you with wisdom and self assurance to create numerous diversifications of your own.

 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner

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