Crust and Crumb: Master Formulas for Serious Bread Bakers

by Peter Reinhart

Paperback, 2006


Call number

Baking - Bread -- REI

Call number

Baking - Bread -- REI


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


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.


Physical description

224 p.; 9.8 inches

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