From Library Journal
Reinhart is the author of the well-regarded Brother Juniper's Bread Book (1991. o.p.) as well as the charming Sacramental Magic in a Small-Town Cafe (LJ 9/15/94), about the cafe that grew into Brother Juniper's Bakery, in Santa Rosa, CA. Now he's teaching baking at the California Culinary Academy, and his latest book is a detailed and authoritative guide to artisan breads. The book's subtitle basically says it all, though Reinhart explains that he uses the word formula rather than recipe because he's included the "why" as well as the "how" for making his "world-class breads," from sourdoughs of all types to brioche and challah to flatbreads and pizza. A worthy addition to the elite group that includes Joe Ortiz's The Village Baker (LJ 12/92) and Daniel Leader's Bread Alone (LJ 10/15/93), this is highly recommended for all baking collections.Copyright 1998 Reed Business Information, Inc.

FROM THE PUBLISHER

The author of the highly successful Brother Juniper's Bread Book combines traditional methods and whole grains with sometimes wild creativity to create breads that are delicious beyond belief. With advice on using food processors and bread machines, the book shows that making world-class bread needn't be difficult or daunting.

SYNOPSIS

Peter Reinhart's spiritual connection to bread baking remains evident in his latest book, Crust and Crumb, which, with its subtitle of Master Formulas for Serious Bread Bakers, takes the home bread baker to the next level. In this book, Brother Peter leads the reader through the process. Bake from this book and you will quickly become an accomplished bread baker.

FROM THE CRITICS

Nancy B. Tamburello