Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and nan. 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. Crust and Crumb Master Formulas is a James Beard Award winner. Paperback, 224 pages, 8" x 9-7/8", color illustrations.
|Product Weight||2 lb.|
|Shipping Weight||2 lb.|