|
| Crust & Crumb: Master Formulas for Serious Bread Bakers | 
 enlarge | Author: Peter Reinhart
Publisher: Ten Speed Press
Category: Book
List Price: $19.95
Buy New: $12.89
You Save: $7.06 (35%)
New (29) Used (9) from $9.52
Avg. Customer Rating:  42 reviews
Sales Rank: 4682
Media: Paperback
Number Of Items: 1
Pages: 209
Shipping Weight (lbs): 0.9
Dimensions (in): 9.7 x 7.8 x 0.9
ISBN: 1580088023
Dewey Decimal Number: 641
EAN: 9781580088022
ASIN: 1580088023
Publication Date: August 2006
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
|
| Customer Reviews:
 good bread, and best pancake recipe ever October 6, 2007
1 out of 2 found this review helpful
Within this book is the best Buttermilk Pancakes recipe EVER, and I've tried about 20 and counting.
The bulk of the book is devoted to artisanal breadbaking techniques, bread philosophy, and some excellent bread recipes. Reinhart is one of the major San Francisco bakers and his recipes, or formulas as he calls them, are very sound and detailed.
A good one but not the best May 6, 2007
5 out of 5 found this review helpful
I bought several artisan baking books from Amazon. This is indeed one of the best. Nice recipes and pretty good explanations. I would recommend also Bread: A Baker's Book of Techniques and Recipes. That one has also a intro chapter about bread, flour, types of flour, grains. I like to understand the process when I do something. Not just follow recipes. And Bread does that. It also has a chapter explaining the steps to follow in bread making and what happens in each step.
A good place to start for artisan breads March 4, 2007
10 out of 11 found this review helpful
After 30 years I've started baking bread again. I've looked at other bread book with more traditional American loafs and wanted to branch out to more European types of crusty breads. Nothing wrong with the kind of loaf found in Laurel's or in The Joy of Cooking but I love loafs from such bakeries such as the Macarina and Essential Bakery. This book is the gateway. I finished my first loafs of French Bread using the Pate Ferment method from this book and they were fantastic even though I used whole wheat flour instead of white flour. Next some Rustic breads and then on to the Leavin.
The book has a section explaining the techniques but they need to be expanded for the new baker, also there needs to be a better explanation of Bakers Percentages. I've got a copy of his Bread Baker's Apprentice but haven't had a chance to read it yet. If you search of Reinhart on the Web you'll find his blog and note that he is working on a book for baking with whole grains. I look forward to it.
Take your time, follow the directions. Use good ingredients and learn the lessons found in your bread and this book will be well worth the price.
Resurrected Baker January 9, 2007
8 out of 9 found this review helpful
I had purchased a similar book 4 years ago but ended up putting it aside due to it's complexity for the average amateur baker. This one is right on target and easy to follow. I'm making great breads that my fellow 'Foodies' at work are enjoying testing on a regular basis. I even have a crappy oven and am able to put out wonderful crusty breads.
Thank-you for bridging the gap! I highly recommend this book even to novices who want to get serious about breads.
Truly the best bread cookbook January 4, 2007
5 out of 7 found this review helpful
When I wanted to expand my reach to include baking the bread that I serve, this book was suggested to me by a pastry chef friend, as the one that he had used in his kitchen. Truly a great book with the science and back ground that is needed to make profession quality breads. Sponge starter, dry starter and quick breads are all covered in great detail. I have used it over and over again, and also used it as a jumping off point to experiment on my own.
|
|
|
| |
