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  • Published: 1 September 2006
  • ISBN: 9781580088022
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Trade Paperback
  • Pages: 224
  • RRP: $59.99

Crust and Crumb

Master Formulas for Serious Bread Bakers [A Baking Book]



Master Formulas for Serious Bread Bakers

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.

  • Published: 1 September 2006
  • ISBN: 9781580088022
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Trade Paperback
  • Pages: 224
  • RRP: $59.99

About the author

Peter Reinhart

Peter Reinhart is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998, and Peter Reinhart’s Whole Grain Breads, the winner of the James Beard Cookbook Award in 2008. Peter is a regular commentator on food and culture for public radio’s One Union Station.

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