Crust and Crumb: Master Formulas for Serious Bread Bakers
By Peter Reinhart
Published in 2006 by Ten Speed Press
Originally published in 1998
Rating: 4 / 5
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.