Peter Reinhart's Artisan Breads Every Day
Fast and Easy Recipes for World-Class Breads [A Baking Book]
$67.18
- Hardcover
224 pages
- Release Date
27 October 2009
Summary
Fast and Easy Recipes for World-Class Breads
The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels.
Each recipe is broken into “Do …
Book Details
| ISBN-13: | 9781580089982 |
|---|---|
| ISBN-10: | 1580089984 |
| Author: | Peter Reinhart |
| Publisher: | Random House USA Inc |
| Imprint: | Ten Speed Press |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 27 October 2009 |
| Weight: | 981g |
| Dimensions: | 262mm x 210mm x 19mm |
You Can Find This Book In
What They're Saying
Critics Review
“Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable”
–Mario Batali, author of Molto Italiano
“I’ve been using Peter’s overnight pizza dough technique religiously for years–mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approach–no poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered.”
–Heidi Swanson, author of Super Natural Cooking
“Peter Reinhart’s thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using Artisan Breads Every Day a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb.”
–Nancy Baggett, author of Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
“For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. Peter Reinhart’s Artisan Breads Every Day is one of the first books of its kind that actually made me want to stop reading and start baking.”
–Russ Parsons, author of How to Peel a Peach
About The Author
Peter Reinhart
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning Peter Reinhart’s Whole Grain Breads. He has also created two instructional video courses, on artisan bread and on pizza.
Returns
This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.