awesome 100% whole wheat bread -- finally!

I found this Peter Reinhart 100% whole wheat sandwich loaf recipe that ROCKS. The recipe states it makes two loaves, and I believe it now, after the fact. But I did one humongo loaf in a large 10" breadpan. I think two 8" pans would have been fine, but the two dough blobs looked so sad and teeny when I divided the dough...but then I couldn't believe how large the shaped single loaf rose. It actually rose like white bread! It was HUGE.

It was a really different technique: about a cup of flour and some water on counter overnight in a container (the "soaker"); about 1 1/2 cups of flour with some water and a 1/4 tsp of yeast on counter for 2 hours, then overnight in fridge (the "poolish"). Combine these two with some more flour, a little bit more yeast, salt, honey and an egg; then hand-knead about 10 minutes. Satin. Smooth as a you know what. Gorgeous! Requires some planning, but was sooooo worth it. The toast was great, and made wonderful sandwiches as well. The crust was crunchy but not too thick.

So all of you bread bakers, which Reinhart book would you get? "Crust & Crumb" or "Bread Baker's Apprentice"? Both have great almost 5 star reviews on Amazon with zillions of people reviewing. I would like a bread baking book that has both artisanal and loaf/sandwich style breads represented. I love going up on the web, but honestly there is just something about opening up a book...