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booknookCrusts: The Ultimate Baker’s Book by Barbara Ellis Caracciolo
Additional contributors of recipes, interviews and bakery profiles: Dominique DeVito, Stephany Buswell, and Patrick Scafidi. The subtitle of the book lets you know what delights you have to look forward to: “ . . . with more than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, pies—all the foods that demand the perfect crunch.
This is a massive book, over 800 pages that I got as a Christmas gift a couple of years ago. I finally cracked it open in August, reading a bit at a time, taking note of the recipes I wanted to try. The last cookbook I reviewed was
The Tassajara Bread Book, a bread book from 1970 when interest in what we now call artisanal baking was in its infancy. Crusts is a celebration of the bakers and bakeries from around the world who embrace the best baking practices past and present.
The interviews with bakers (and a couple of millers) are fascinating. Each one has a profile of their business and answers questions about their influences, favorite or best-selling items, and sources they read or watch for inspiration.
While the recipes might come from expert professional bakers, they are scaled down for a home kitchen and written in a clear style that anyone should be able to follow. There are also gluten free and vegan versions, something I appreciate as a close family member needs tasty bread and desserts without the gluten.
Additional contributors of recipes, interviews and bakery profiles: Dominique DeVito, Stephany Buswell, and Patrick Scafidi. The subtitle of the book lets you know what delights you have to look forward to: “ . . . with more than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, pies—all the foods that demand the perfect crunch.
This is a massive book, over 800 pages that I got as a Christmas gift a couple of years ago. I finally cracked it open in August, reading a bit at a time, taking note of the recipes I wanted to try. The last cookbook I reviewed was
The Tassajara Bread Book, a bread book from 1970 when interest in what we now call artisanal baking was in its infancy. Crusts is a celebration of the bakers and bakeries from around the world who embrace the best baking practices past and present.
The interviews with bakers (and a couple of millers) are fascinating. Each one has a profile of their business and answers questions about their influences, favorite or best-selling items, and sources they read or watch for inspiration.
While the recipes might come from expert professional bakers, they are scaled down for a home kitchen and written in a clear style that anyone should be able to follow. There are also gluten free and vegan versions, something I appreciate as a close family member needs tasty bread and desserts without the gluten.
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Date: 2025-10-21 08:28 pm (UTC)*
Date: 2025-10-22 12:52 pm (UTC)