Crust and Crumb: Master Formulas for Serious Bread Bakers

We've built quite a following for our baking line, and this book, from a real bread revolutionary, is a worthy addition. Author Peter Reinhart is an instructor at San Francisco's Culinary Academy, founder of Brother Juniper's Bakery, and the author of the highly successful BROTHER JUNIPER'S BREAD BOOK. So what's so revolutionary? Reinhart believes in combining traditional methods and wholesome whole grains with sometimes wild creativity to create breads that are delicious beyond belief. This book collects over 50 of his master formulas, each one leading to a sheaf of new recipes, ideas, and variations. The revolution encompasses more than just your daily bread, and so this book has marvelous recipes, not just for ciabatta, challah, sourdough, multigrain, and whole-wheat loaves, but also for sticky buns, pizza, chapatis, scones, and much more. As Americans grow ever more interested in health and flavor, real bread is increasingly taking center stage. With advice on how to use your food processor or bread machine in your baking, this book shows that making world-class bread needn't be difficult or daunting.