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Crust & Crumb: Master Formulas for Serious Bread Bakers
List Price: $19.95Our Price: $13.57 You Save: $6.38 (32%)Prices subject to change.
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781580088022
ISBN: 1580088023
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 209
Publication Date: 2006-08
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Editorial Review:
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.
Customer Reviews
Average Rating: 
Rating:  - The good bits make it worth buying, but...
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
Rating:  - The real thing, for the passionate who want to get it right
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 ... Read More
Rating: - Great Homebaking Book
I am not an expert baker by ANY stretch of the imagination. I have Peter Reinhart's other 2 books - The Bread Baker's Apprentice and American Pie - and have had such success with his recipes that I had to get this book. I was a little nervous about some of the comments about the complexity of the recipes but I have to disagree now that I have purchased the book and used the recipes. I like the fact that Mr. Reinhart does talk beyond a simple recipe so that you can begin to make some modifications ... Read More
Rating: - Not bad but......
I purchased this book because I wanted a recipe for a stater for a type of bread that I wanted to make. Being new at making bread I was not familiar with terms of the different starters. It did give me the starter that I needed. But other than that I found the book really dull to look at and to read through. On the other hand I also bought a book called The Italain Baker by Carol Field and this the book that is worth buying.
I am sure that the Crust nd Crumb has it's good points but when you ... Read More
Rating: - Like a guitarist's fake book, but for bread. Mmmm, bread.
Beard On Bread? Too opinionated. The Bread Bible? Too expensive. Baking Illustrated? Too general. Breads from the La Brea Bakery? Too specific. And let's just not even get into any number of bread machine-specific books -- how someone can manage to stretch out a few different variations on included ingredients into one monotonous book with many recipes but little substance still floors me.
Bread's a fairly complex subject -- only beer is older as a subject of culinary research, and the ... Read More
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