Product Details

• Amazon Sales Rank: #17756 in Books
• Published on: 2006-10-31
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

From the Author
Homebakers version of my professional course
This is the homebakers version of the curriculum I use in my professional classes at the California Culinary Academy in SF. It will teach you the tricks used by the best artisinal bakeries in America so you can make great bread at home. Contact me directly at pdr@baychef.com to troubleshoot your bread problems.

Customer Reviews

The best how-to book for the serious baker
I have for my entire adult life had the ambition to bake what Peter Reinhart fittingly calls "world-class" bread, but in spite of buying and reading several books dedicated to bread and much work and experimentation, the good bread eluded me. When I saw Peter Reinhart's "Crust and Crumb" advertised, I was reluctant to buy another baking book, having resigned myself to the fact that good bread cannot be baked at home. "Crust and Crumb" got me over the hump. It made me understand the chemistry and process of bread baking, and the result is that I now bake bread which is as good as any that I have had anywhere - and I have eaten a lot of good bread, including in Italy and France. And it made me understand that in order to bake good bread, you have to take it seriously, be dedicated and take the time it takes - there are few shortcuts ("poolish" starter being one of those few) and really no compromises. "Crust and Crumb" is really the only bread baking cookbook you need. Well, maybe Joe Ortiz' "Village Baker" too.

Excellent/Great explanations
I received my book about 2 weeks ago, and have made 2 fairly extensive recipes in it..One I took to a dinner party, and they didn't believe I made it..I had to go home and get the book!! I've baked for years, but bread is new in the last few years..Peter gives great explanations, directions, etc in the book..It's not just a book, it's a story..one you won't want to miss.

a wonderful teaching book
I loved brother Peter's first book so when I saw that he had a second book on bread baking, I had to get it. The Poolish worked according to his directions and the bread I have baked from it was truely wonderful. He did a great jab explaining between the different styles of starters and different preferms. He is not snobby like some bread books about sourdough and catching wild yeast. Bravo Borther Peter!