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.

So far this book has given me some great ideas! I have added the techniques to my own.

the only thing i think its missing are more pictures of the finished products... maybe its because i bought the bread bakers apprentice first, and pictures DO make a huge difference....

Love the book. Great recipes and great instructions. Everything I've made has been wonderful. Strongly recommend this to bread bakers of every level. Learn to take your time and do it right.

I OWN SEVERAL BOOKS ON THE ART OF BREAD MAKING. AT THE SAME TIME THAT I BOUGHT THIS BOOK FROM AMAZON.COM Crust & Crumb: Master Formulas for Serious Bread Bakers I BOUGHT ANOTHER BOOK. THAT BOOK WAS MY PRINCIPAL PURCHASE AND I OPENED THE BOX AND STARTED READING IT IMMEDIATELY; HOWEVER, FROM TIME TO TIME I PICKED UP "CRUST AND CRUMB" AND SOON WAS UNABLE TO PUT IT DOWN. IT IS WELL WRITTEN, AN EASY READ AND CONTAINS "FORMULAS" FOR THE PRODUCTION OF GREAT BREAD WITH EASE, CONFIDENCE, AND GOOD RESULT FROM FIRST EFFORT. IF YOU ARE REALY INTERESTED IN BREAD MAKING AND NOT JUST A QUICK RECIPE, THIS IS THE BOOK TO BUY. I BOUGHT IT AS AN AFTER THOUGHT; I SHOULD HAVE MADE IT MY FIRST CHOICE !

The good:
- a few excellent and adaptable formulas
- some very good tips on process obviously born of great experience

The bad:
- piss poor binding quality; pages dropping out after 3 reads
- nearly useless photos of no supporting aid whatsoever to the text

The ugly:
- vacuous and often grating pseudo-mystical ramblings