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Learn to COOK - Crust & Crumb: Master Formulas for Serious Bread Bakers
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List Price: $19.95
Our Price: $13.57
Your Save: $ 6.38 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9781580088022
ISBN: 1580088023
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 209
Publication Date: 2006-08
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: Excellent Bread Book
Comment: Love the book. Great recipes and great instructions. Everything I've made has been wonderful. Strongly recommend this to bread bakers of every level. Learn to take your time and do it right.
Customer Rating:
Summary: CRUST AND CRUMB: Master Formulas for Serious Bread Bakers
Comment: I OWN SEVERAL BOOKS ON THE ART OF BREAD MAKING. AT THE SAME TIME THAT I BOUGHT THIS BOOK FROM AMAZON.COM Crust & Crumb: Master Formulas for Serious Bread Bakers I BOUGHT ANOTHER BOOK. THAT BOOK WAS MY PRINCIPAL PURCHASE AND I OPENED THE BOX AND STARTED READING IT IMMEDIATELY; HOWEVER, FROM TIME TO TIME I PICKED UP "CRUST AND CRUMB" AND SOON WAS UNABLE TO PUT IT DOWN. IT IS WELL WRITTEN, AN EASY READ AND CONTAINS "FORMULAS" FOR THE PRODUCTION OF GREAT BREAD WITH EASE, CONFIDENCE, AND GOOD RESULT FROM FIRST EFFORT. IF YOU ARE REALY INTERESTED IN BREAD MAKING AND NOT JUST A QUICK RECIPE, THIS IS THE BOOK TO BUY. I BOUGHT IT AS AN AFTER THOUGHT; I SHOULD HAVE MADE IT MY FIRST CHOICE !
Customer Rating:
Summary: The good bits make it worth buying, but...
Comment: The good:
- a few excellent and adaptable formulas
- some very good tips on process obviously born of great experience
The bad:
- piss poor binding quality; pages dropping out after 3 reads
- nearly useless photos of no supporting aid whatsoever to the text
The ugly:
- vacuous and often grating pseudo-mystical ramblings
Customer Rating:
Summary: The real thing, for the passionate who want to get it right
Comment: This book is what I've been looking for for 15 years, with the level of depth and detail that I wanted. I have a bread machine and love it for what it does, but real rustic breads and sourdough are a special thing.
The use of natural yeasts and the slow rise method is actually less work in my opinion because you don't have to hover. Something can go 3,4,5 hours or all day before having to mess with it, and just sticking something in the refrigerator overnight is no biggie. The slow rise makes the whole process more forgiving.
I have varied the process somewhat, I don't shape the loaves and leave them overnight in the fridge because the outside gets too dry. I just do shaping the day of baking and let it do the final rise, and its a lot easier to just let a blob of dough rise in a container than to spread out things on sheets and take up space. That's just me.
It isn't unnecessarily complex but it is a re-framing of the process, and the results show. If you love rustic breads this is the real deal.
Customer Rating:
Summary: Great Homebaking Book
Comment: I am not an expert baker by ANY stretch of the imagination. I have Peter Reinhart's other 2 books - The Bread Baker's Apprentice and American Pie - and have had such success with his recipes that I had to get this book. I was a little nervous about some of the comments about the complexity of the recipes but I have to disagree now that I have purchased the book and used the recipes. I like the fact that Mr. Reinhart does talk beyond a simple recipe so that you can begin to make some modifications and customize your bread, make it your own. I have made some fabulous bread with his recipes - including the Multigrain which I made last night. Let me tell you - I have made some AWFUL multigrain bread in my lifetime! With Mr. Reinhart at my elbow, I made some smashing bread last night! I had frozen some biga - as he had suggested - took it out to thaw, and began making the bread right before starting dinner. Yes, it was a very late night, but in the end I had a beautiful, very tasty loaf of multigrain bread. And I even made a hasty modification to the multigrain addition because I did not want to mess with putting grains together. Great book, great addition to one's book collection, and a terrific learning tool for bread making!
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