Crust and Crumb

Master Formulas for Serious Bread Bakers
by Peter Reinhart (Paperback—2006)

Discover the true heart and soul of bread in Crust and 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 the knowledge and confidence to create countless variations of your own.

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