Crust and Crumb: Master Formulas for Serious Bread Bakers
by Peter Reinhart
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Book Summary Information
Author: Peter ReinhartEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-09-01
ISBN: 1580088023
Number of pages: 224
Publisher: Ten Speed Press
Book Reviews of Crust and Crumb: Master Formulas for Serious Bread Bakers
Book Review: Like a guitarist's fake book, but for bread. Mmmm, bread.
Summary: 4 Stars
Beard On Bread? Too opinionated. The Bread Bible? Too expensive. Baking Illustrated? Too general. Breads from the La Brea Bakery? Too specific. And let's just not even get into any number of bread machine-specific books -- how someone can manage to stretch out a few different variations on included ingredients into one monotonous book with many recipes but little substance still floors me.
Bread's a fairly complex subject -- only beer is older as a subject of culinary research, and the two were intimately intertwined until not very long ago -- and before the advent of scientific baking, people could study the subject for years in order to get it right. Despite a little terminological weirdness ("barm" instead of "starter" or "natural leaven" betrays the author's training under an English baker), Crust and Crumb means to streamline the process by bringing the author's expertise in his role as an instructor at Johnson and Wales University to the common cookbook reader in a concise, cheap, yet resolutely interesting format. The recipes it provides attempt to scale the techniques used for commercial artisan bread baking down to the home kitchen, and in the process forces a bit of rethinking of the process. This is indeed, as the subtitle says, for the "serious bread bakers"; his bulk starters will not appeal to the hit-and-run baker, but do provide a firm foundation for anyone who has a lot of bread to make, either as training for a future job, a round of gift giving, or just feeding a crowd. This book is hardly unique, but coming from an author known for highly decorated, lavishly photographed books in a genre of cookbook known for high prices and puffery, Crust and Crumb provides a just-the-facts approach for an affordable price.
When I first got on my bread kick after getting the idea to try to duplicate ancient Egyptian bread, I spent a lot of time looking at bread books, and I think I overlooked this one because of its somewhat foofy title. It was a mistake -- while many of Reinhart's books are rather expensive, this one most definitely isn't, and if you want a general book on bread making, this is a good place to start. (You can move on to Nancy Silverton and Wing and Scott later, once you've got the basics down.) Just remember, though -- you will have a lot of bread on your hands if you follow these recipes, so if you don't have a big family, line up a few bread-loving friends for some freebies.
Summary of Crust and Crumb: Master Formulas for Serious Bread Bakers
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
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