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Crust and Crumb: Master Formulas for Serious Bread Bakers
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Produktbeschreibungen
From Library Journal
Reinhart is the author of the well-regarded Brother Juniper's Bread Book (1991. o.p.) as well as the charming Sacramental Magic in a Small-Town Cafe (LJ 9/15/94), about the cafe that grew into Brother Juniper's Bakery, in Santa Rosa, CA. Now he's teaching baking at the California Culinary Academy, and his latest book is a detailed and authoritative guide to artisan breads. The book's subtitle basically says it all, though Reinhart explains that he uses the word formula rather than recipe because he's included the "why" as well as the "how" for making his "world-class breads," from sourdoughs of all types to brioche and challah to flatbreads and pizza. A worthy addition to the elite group that includes Joe Ortiz's The Village Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93), this is highly recommended for all baking collections.
Copyright 1998 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Copyright 1998 Reed Business Information, Inc. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Kurzbeschreibung
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.
Awards1999 James Beard Award Winner
Awards1999 James Beard Award Winner
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Kundenrezensionen
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2 von 2 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
As a profesional baker for about 17 years now , was i suprised ( in the nice way ) I find mr. Reinharts book a push in the right direction for the starting baker. As you can read in the book mr Reinhart use only natural products . Something that is verry rare at this time in the world of bakers . As everybody know or not know , bakers of the new generation or grabing to fast in the direction of the breadimprover, whats making more damage to the profession than its doing something good . In the book of mr Reinhart you find all the good recepis that you need to make a good bread in the natural way like i know them and like my father and at the same time my teather knew them . So i say to all the beginning bakers get the book and try a few recepts you will be surprised what you can do without the improver.
3 von 4 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
I purchased Crust & Crumb as another addition to my many cookbooks on bread baking. I sat down to scan my new purchase and the next thing I realized is it was 2:00am and I'd just read the book word for word, cover to cover. I honestly believe I could throw out the majority of my books on bread baking and not ever miss them as long as Crust & Crumb was on my shelf. One telltale sign of the books influence on myself is that my Kitchenaid Mixer is gathering dust as I roll up my sleeves and passionatly begin kneading. Once again connecting to the magic of transforming singular ingredients into a living, united mystery that is more than the sum of it's parts. I feel I've found a kinderd spirit in Brother Peter, and am truly inspired by his knowledge of the history about bread, the fundamental meaning of bread to mankind and the humble passion he has for the process. Brother Peter walks one through the combining of the age old flour, water and salt, and then encourages ones "unbeilf" as grace takes over and a golden, crusty loaf is born. As spacey as these musings sound, the book is concrete, practical and it follows,easy step by step formulas. I try very hard to find the meaning and mystery in the everyday (mundane) events such as baking bread. Brother Peter has done that for us in "Crust & Crumb".
1 von 2 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
This book is to be savored. If bread seemed impossible, it will now become practical and once you've tasted the results, baking it will become essential.
This book will make you a better baker through its practical advice, realistic instructions and insightful notes.
One caveat though, the recipe for scones calls for 2 cups of sugar--way too much to make a successful scone--try a quarter cup instead.
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Peter Reinhart - Master Baker/School Master
After reading Mr. Reinhart's book, it sat on my table for over a week, before I picked it up again. Mr. Reinhart comes across as a school master instead of a nurturing instructor. Lesen Sie weiter...
Veröffentlicht am 14. Februar 2000 von Louis Spisso
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... Lesen Sie weiter...
Veröffentlicht am 7. April 1999 von Plasbo
An excellent resource for home and professional bread making
Chef Peter's book is great for new ideas and education in bread making. As a past student of Chef Peter, this book provides reference and supports his skill as a teacher and... Lesen Sie weiter...
Am 26. März 1999 veröffentlicht
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.. Lesen Sie weiter...
Veröffentlicht am 25. März 1999 von Jennifer Hensley
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. Lesen Sie weiter...
Am 17. März 1999 veröffentlicht
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