|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
| |||||||||||||||
Frequently Bought Together
Product Details
|
Product Description
From Library Journal
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Book Description
Awards1999 James Beard Award Winner
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
6 of 8 people found the following review helpful
3.0 out of 5 stars
Peter Reinhart - Master Baker/School Master,
This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Hardcover)
After reading Mr. Reinhart's book, it sat on my table for over a week, before I picked it up again. Mr. Reinhart comes across as a school master instead of a nurturing instructor. He almost demands that the reader make his poolish recipe which in my opinion is way too much, without room to store it. He relents and admits one can use half the recommended portion. Another problem, not all recipes use the poolish your forced to make, even half portion, so your stuck with poolish you don't really know what to do with. Bottom line, he insists you follow his recipes or else it won't be world class. Who Cares? All I want to do is make a good loaf of bread. On the other hand, Daniel Leader's book BREAD ALONE, has simple to follow recipes, repeating steps in each one, which some readers find annoying but I find most useful. Mr Leader also expresses the desire for the reader to try on his own and modify the recipes presented to make his/her own special loaf. I am not saying the recipes of Mr. Reinhart aren't good, just that the reader is strapped in doing what the author says must be done.
5 of 5 people found the following review helpful
5.0 out of 5 stars
Tough (bread) Love,
By A Customer
This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Hardcover)
summary:"Peter Reinhart knows of what he speaks". The recipies and instructions in this book are not for the easily distracted or those who do not have a serious commitment to "building" world class breads. Those willing to plan 2-3 days ahead, not skimp on time and materials, will be rewarded with the kind of breads that are available in far too few locales in North America. The techniques are not difficult, but they often do involve numerious steps. Ahh, but the rewards... He relies heavily on pre-ferments for most of his yeasted breads. The flavors imparted, and the textures created will spoil you for anything less (which is to say nearly ANY supermarket, and even some bakery breads). He's also not afraid to turn up the heat, and let the crusts carmelize and achive a great flavor of their own. I'm still pretty new at this, but I've always enjoyed a good bread with body and flavor. My early attempts to recreate even the most basic of breads yielded what could best be described as poor building materials. I would put my last loaves on par with the best bakery in town (maybe not saying much there). Oddly enough, the bread that keeps best, has the fewest ingredients. Don't worry though, your bread won't be around long enough to go stale, unless you lock it up. The book also covers flat breads, pizza, and quick breads. The second pizza dough recipe was a major hit. The dough can be left thick for a Chicago style, or stretched paper thin, with the edges puffing up to French bread texture. I will mention that the bagel dough (which makes excellant bagels) nearly brought my KithenAide Ultra to it's knees, hence the title of my review. I would also suggest getting a digital kitchen scale, since it will make scaling the recipies in the book much easier. Have a high quality hard wheat, high gluten, unbleached bread flour handy too. The crumb will look and taste like you added butter to the mix.
5 of 5 people found the following review helpful
5.0 out of 5 stars
Regaining the Love of breadmaking,
By A Customer
This review is from: Crust and Crumb: Master Formulas for Serious Bread Bakers (Hardcover)
Crust and Crumb, by Peter Reinhart,I feel convinced anyone who wishes to bake can use this book to great advantage. Whether you used to bake, as I did, or you just need some part of the welcome guidance our teenaged daughter found in the pages; this book will serve you well. Our daughter found it was easier for her to read Crust and Crumb, than put up with my direct teaching. She received an A+ in home economics, and compliments. ... Back to the book: aside from the bread, which is well covered, there are lots of wonderful tips and recipies from Chef Peter that can really highlight a meal. If you know you want something unique from your own hands and oven, then you decide to share it with others; if you can stand to have it disappear very fast, and have people ask "who made this?""Is there more of this?"- as they point at YOUR suddenly empty serving plate, then these recipes are for you.
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
|
