num_pages: 224
description: Discover the true heart and soul of bread in CRUST &amp; 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. Awards1999 James Beard Award Winner
language: English
title: Crust and Crumb: Master Formulas for Serious Bread Bakers
titlecomplete: Crust and Crumb: Master Formulas for Serious Bread Bakers
genres: Culinary, Reference, Cookbooks, Nonfiction, Food and Drink, Cooking, Food
ratings_count: 1003
publisher: Ten Speed Press