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

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.

Subjects

Physical description

224 p.; 9.8 inches

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