Crust and Crumb: Master Formulas for Serious Bread Bakers

by Peter Reinhart

Paperback, 2006

Status

Call number

Baking - Bread -- REI

Call number

Baking - Bread -- REI

Publication

Ten Speed Press (2006), Edition: illustrated edition, Paperback, 224 pages

Description

The author combines traditional baking methods and ingredients with streaks of creativity to create delicious loaves. This work includes over 50 of his formulae, which each lead off into new recipes, ideas and variations for ciabattas, chapatis, challah, pizzas, scones, buns, and more.

Subjects

Physical description

224 p.; 9.8 inches

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