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Crust & Crumb: Master Formulas for Serious Bread Bakers | 
| Author: Peter Reinhart
Publisher: Ten Speed Press
Category: Book
List Price: $19.95
Buy New: $9.96
You Save: $9.99 (50%)
New (31) Used (6) from $9.96
Avg. Customer Rating:  41 reviews
Sales Rank: 13159
Media: Paperback
Number Of Items: 1
Pages: 209
Shipping Weight (lbs): 0.9
Dimensions (in): 9.7 x 7.8 x 0.9
ISBN: 1580088023
Dewey Decimal Number: 641
EAN: 9781580088022
ASIN: 1580088023
Publication Date: August 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: Brand new, excellent condition. Free del conf and tracking. We ship daily! unread book
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Product Description
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.
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| Customer Reviews: Read 36 more reviews...
 good book October 14, 2008
the only thing i think its missing are more pictures of the finished products... maybe its because i bought the bread bakers apprentice first, and pictures DO make a huge difference....
 Excellent Bread Book September 24, 2008
Love the book. Great recipes and great instructions. Everything I've made has been wonderful. Strongly recommend this to bread bakers of every level. Learn to take your time and do it right.
CRUST AND CRUMB: Master Formulas for Serious Bread Bakers August 30, 2008
I OWN SEVERAL BOOKS ON THE ART OF BREAD MAKING. AT THE SAME TIME THAT I BOUGHT THIS BOOK FROM AMAZON.COM Crust & Crumb: Master Formulas for Serious Bread Bakers I BOUGHT ANOTHER BOOK. THAT BOOK WAS MY PRINCIPAL PURCHASE AND I OPENED THE BOX AND STARTED READING IT IMMEDIATELY; HOWEVER, FROM TIME TO TIME I PICKED UP "CRUST AND CRUMB" AND SOON WAS UNABLE TO PUT IT DOWN. IT IS WELL WRITTEN, AN EASY READ AND CONTAINS "FORMULAS" FOR THE PRODUCTION OF GREAT BREAD WITH EASE, CONFIDENCE, AND GOOD RESULT FROM FIRST EFFORT. IF YOU ARE REALY INTERESTED IN BREAD MAKING AND NOT JUST A QUICK RECIPE, THIS IS THE BOOK TO BUY. I BOUGHT IT AS AN AFTER THOUGHT; I SHOULD HAVE MADE IT MY FIRST CHOICE !
The good bits make it worth buying, but... April 5, 2008
2 out of 3 found this review helpful
The good:
- a few excellent and adaptable formulas
- some very good tips on process obviously born of great experience
The bad:
- piss poor binding quality; pages dropping out after 3 reads
- nearly useless photos of no supporting aid whatsoever to the text
The ugly:
- vacuous and often grating pseudo-mystical ramblings
The real thing, for the passionate who want to get it right April 3, 2008
This book is what I've been looking for for 15 years, with the level of depth and detail that I wanted. I have a bread machine and love it for what it does, but real rustic breads and sourdough are a special thing.
The use of natural yeasts and the slow rise method is actually less work in my opinion because you don't have to hover. Something can go 3,4,5 hours or all day before having to mess with it, and just sticking something in the refrigerator overnight is no biggie. The slow rise makes the whole process more forgiving.
I have varied the process somewhat, I don't shape the loaves and leave them overnight in the fridge because the outside gets too dry. I just do shaping the day of baking and let it do the final rise, and its a lot easier to just let a blob of dough rise in a container than to spread out things on sheets and take up space. That's just me.
It isn't unnecessarily complex but it is a re-framing of the process, and the results show. If you love rustic breads this is the real deal.
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