About this item
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
|Publisher:||Ten Speed Press|
|Publish Date:||Sep 01, 2006|
|Number of Pages:||224|
|Shipping Weight (in pounds):||1.85|
|Product in Inches (L x W x H):||9.8 x 8.0 x 1.0|
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