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

Tags

Baking--Bread

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

Bread

Physical description

224 p.; 9.8 inches

Similar in this library

The bread baker's apprentice : mastering the art of extraordinary bread by Peter Reinhart
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking by Laurel Robertson
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart
The Bread Bible by Rose Levy Beranbaum
Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman
39 more
Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton
The Italian Baker by Carol Field
Bernard Clayton's New Complete Book of Breads by Bernard Clayton
Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford
Bread Alone: Bold Fresh Loaves from Your Own Hands by Daniel Leader
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
American Pie: My Search for the Perfect Pizza by Peter Reinhart
English Bread and Yeast Cookery (Cookery Library) by Elizabeth David
Brother Juniper's Bread Book: Slow-rise As Method And Metaphor by Brother Peter Reinhart
Beard On Bread by James Beard
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader
The King Arthur Flour 200th Anniversary Cookbook (King Arthur Flour Cookbooks) by Brinna Sands
Home Baking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook (King Arthur Flour Cookbooks) by King Arthur Flour
Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World by George Greenstein
Amy's Bread by Amy Scherber
Tartine Bread by Chad Robertson
The Bread Bible: Beth Hensperger's 300 Favorite Recipes by Beth Hensperger
My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey
The Bread Builders: Hearth Loaves and Masonry Ovens by Alan Scott
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) by King Arthur Flour
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg
Dough: Simple Contemporary Breads by Richard Bertinet
The Pie and Pastry Bible by Rose Levy Beranbaum
The Breads of France: And How to Bake Them in Your Own Kitchen (Culinary Classics & Curios) by Bernard Clayton
Tartine: A Classic Revisited: 68 All-New Recipes 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs) by Elisabeth M. Prueitt
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
Baking: From My Home to Yours by Dorie Greenspan
How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, by Nick Malgieri
Nancy Silverton's Pastries from the La Brea Bakery by Nancy Silverton
Rose's Heavenly Cakes by Rose Levy Beranbaum
In the Sweet Kitchen by Regan Daley
Tartine Book No. 3: Modern Ancient Classic Whole by Chad Robertson
Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World by Nick Malgieri
Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads by Anissa Helou
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax
The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen by Franco Galli

More

Amazon.comLibraryThing
Page: 0.193 seconds