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Cooking Books -> Breads
Crust and Crumb: Master Formulas For Serious Bakers
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by:
Reinhart, Peter
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Publisher:
Ten Speed Press
Published: October 1998
ISBN: 1580080030
Format:Hardcover
Pages:210
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Book Description
From Library Journal
Reinhart is the author of the well-regarded Brother Juniper's Bread Book (1991. o.p.) as well as the charming Sacramental Magic in a Small-Town Cafe (LJ 9/15/94), about the cafe that grew into Brother Juniper's Bakery, in Santa
Rosa, CA. Now he's teaching baking at the California Culinary Academy, and his latest book is a detailed and authoritative guide to artisan breads. The book's subtitle basically says it all, though Reinhart explains that he uses the word formula rather
than recipe because he's included the "why" as well as the "how" for making his "world-class breads," from sourdoughs of all types to brioche and challah to flatbreads and pizza. A worthy addition to the elite group that includes Joe Ortiz's The Village
Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93), this is highly recommended for all baking collections.
Copyright 1998 Reed Business Information, Inc.
Ingram
The author of the highly successful "Brother Juniper's Bread Book"
combines traditional methods and whole grains with sometimes wild creativity to create breads that are delicious beyond belief. With advice on using food processors and bread machines, the book shows that making world-class bread needn't be difficult or
daunting.
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