Crust & Crumb
Master Formulas for Serious Bread Bakers
Reinhart has provided not only a cookbook with delicious recipes, but a book that takes you, as a student, on a journey through the art and background history of breadmaking. He inspires and motivates throughout, and keeps the process remarkably simple.
Every form of bread is explored—from the different types of grains, of yeasted, leavened and unleavened breads to brioches, kugelhopfs, challahs, holiday breads, sweet doughs, crackerbreads, chapatis, matzohs, nans, tortillas, pizza doughs, focaccias, biscuits, scones, pancakes, cornbreads, beerbreads and baguettes.
After reading, exploring and actually baking a loaf yourself, the result is not only gratification, but a reader/baker who will feel like they’ve graduated from the culinary academy of bread baking.The outline is perfect in this 8“x 9“ guide (although a spiral-bound casing would have been a better choice). Formulas and explanations are extremely simplified for both novice and experienced. Highly recommend; this is a great cookbook which will appeal to a general audience.
Reviewed by
Nancy Tamburello
Disclosure: This article is not an endorsement, but a review. The publisher of this book provided free copies of the book to have their book reviewed by a professional reviewer. No fee was paid by the publisher for this review. Foreword Reviews only recommends books that we love. Foreword Magazine, Inc. is disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255.
