Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche Hardcover – November 16, 2012

I had to add my opinion to the only other review at this time. The first reviewer gave the cookbook only one star based on the fact that measurements were in grams and ML.For baking, that is a much better way to ensure success in the home kitchen.The reviewer should invest $10-15 dollars for a digital scale if they want to make sure each and every loaf of bread turns out perfectly.I have been baking bread for years and have lots of bread cookbooks. This one has quite a few new and novel ideas.I am off to bake Flamiche - a French flatbread topped with pancetta, creme fraiche, and Gruyere cheese. It sounds too delicious not to give it a try for tonight's meal. For the vegetarian, it suggests substituting cooked spinach instead of pancetta. I just plan to add the spinach as an extra addition.

We have Dough and this is a great continuation for getting into the 'next-level' of baking.I like the instructions (both in the book and DVD) a lot. As a relatively novice baker it helps get the confidence to experiment.Also, reminds me of spending a weekend in Bath with Mr Bertinet 15-years ago at his school.

Richard goes into a more advanced level of detail than in his previous book, Dough. I found this one to be both edifying in respects and thoroughly enjoyable. His pastry recipes in here make me want to pursue them straight away. Also, his bagel recipe is on point. I look forward to working through the better part of the recipes in this book. Awesome!

unlike Crumb, the measurements are in imperial and not as user friendly, hence only 4 stars, but still excellent recipes

This book is not hardcover as listed by Amazon. It’s paperback! I However, I am happy with the contents of the book. There are many recipes and methods to help better my baking skills. The DVD included is awesome!

This is a fabulous book, and I love the video that comes with the book! The book explains everything I needed to make several perfect loaves of bread. I did not have to go out and purchase A bunch of strange thing is that I would not use for other recipes. All the loaves were scrumptious.

I bought this because of the rave reviews. I even looked thru it online. Still once I bought it, all of the recipes were way more work than I was prepared to do. Maybe when I have a week where I'm not doing anything else.

The book itself is great but I was expecting it to be hardcover and it is not.

Excelente libro

El libro es lo que queria. Las 3 estrellas son por culpa de Amazon, compre tapa dura y me han entregado tapa blanda. Y me molesta mas por el hecho de que habia una oferta de dos libros por un buen precio pero eran de tapa blanda y por esa razón no aproveché la oferta.

I love most of the stuff I bought from Amazon and truly enjoy the.

Libro interessante e piacevole, ricette facili e ben spiegate, inclusa quella di conservazione (anche se dispendiosa in termini di farina) del proprio lievito naturale e molto utile la tecnica per conservarlo essiccato per lunghissimo tempo.Potrebbe essere un libro utile per i principianti e per chi si avvicina al lievito naturale senza averne ancora fatta esperienza.Lo considero, tuttavia, non comparabile ai libri di Reinhart o di Hamelman, pur se degnissimo di un posto nello scaffale dei libri sul pane..