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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [Hardcover]

Peter Reinhart
4.6 out of 5 stars  See all reviews (23 customer reviews)
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Book Description

Oct. 27 2009
Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and 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 Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Frequently Bought Together

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads + The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Price For All Three: CDN$ 77.12

Product Details

Product Description


“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 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 seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice, and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most helpful customer reviews
8 of 8 people found the following review helpful
5.0 out of 5 stars LOVE BREAD ...THEN THIS BOOK IS FOR YOU! March 5 2013
By kjmac TOP 500 REVIEWER
Format:Hardcover|Verified Purchase
The recipes are easy to follow. Once you break the code of baking you can master nearly any recipe. I have been making bread for over 40 years. It took me a while to figure it out but when I did boy...oh...boy..I have lots of compliments on how wonderful my bread baking is. Two things I figured out ath lead to success is "NEVER" add all the flour the recipe calls for. Climate changes that. Always keep a cup back. The dough should always be sticky! The drier the dough the tougher the bread or buns. I sprinkle the last cup as needed out of a shaker. If your bread is too dry ...while kneading (kitchen aide) I run my fingers under the tap and shake three wet fingers once over the dough while kneading. Keep doing that until the dough is sticky. The bread will be as light as a feather if the dough is sticky. I always proof the yeast in a bowl with sugar and warm water for 10 minutes before adding it to the flour mixture. Once you remember to do these things ...and get to know the feel of sticky and will be on your way to great bread!
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7 of 7 people found the following review helpful
5.0 out of 5 stars Bake when you want to bake Nov. 30 2009
Peter gives you the recipes and techniques to make you the boss of the bread. I am now baking after long slow ferments when I want to bake. I love the panetonne dough that uses a a sour starter. It is like a slice of heaven. I have all the other bread books and this is my current favorite, until Peter writes another one.
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7 of 7 people found the following review helpful
4.0 out of 5 stars Worth buying Feb. 21 2010
Format:Hardcover|Verified Purchase
This book has wonderful recipes that are easy to prepare and implement. The instructions contained in this book are clear and images are provied for visual reference. I beleive that people with some moderate baking experience will get the most from this book.
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5 of 5 people found the following review helpful
5.0 out of 5 stars How to make great bread Oct. 14 2010
I've been making my own bread for years, but not the kind of breads described in this book. I've had the book a short while and made two batches of bread carefully following the books directions. Both recipes were easy and turned out exactly as described. The bread is delicious. I look forward to trying more recipes from the book.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Super, super book Feb. 15 2011
By mady
I discovered the beautiful world of artisan bread a few months ago. I had never heard of Peter Reinhart before then and I stumbled on this book while looking for another bread book. I was hooked by the pretty pictures of breads, dough, croissants the minute I laid my eyes on this book. I have now baked several of the breads and I am just getting better and better at the art of baking homemade breads. I credit this master baker and this particular book for taking me to a higher level of loaf artistry. Peter R. has made a lot of his recipes almost foolproof, so easy to make and more importantly....incredibly delicious. I would recommend this book a million times.
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3 of 3 people found the following review helpful
5.0 out of 5 stars The only bread book you'll ever need July 3 2011
Format:Hardcover|Verified Purchase
I searched the local library for all books related to artisan breads as I am fairly new to bread baking. I borrowed and tried several top rated books. This is one I borrowed twice as there were so many easy wonderful recipes I wanted to try. After the second time I bought my own copy. If you only buy one book, this is the one that will cover it all for baking wonderful breads and pastries. Mr. Reinhart allows for much versatility and personal creativity with his recipes as long as you follow his few simple rules. Among my personal favorites are the Chocolate Cinnamon Babka, the heavenly soft white bread, and my family says the bagels are so good I should quit my day job and go into the bagel business. For the novice as well as the more experienced baker, this is a must have tool.
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2 of 2 people found the following review helpful
5.0 out of 5 stars easy to do Sept. 18 2013
Bread recipes are very easy to follow and simple to make. The idea for letting dough develop flavor in the fridge has enabled me to fit baking bread into a very busy schedule. I was very happy to find out that the book also including a section of sweet breads (sticky buns, coffee cake, etc.).
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1 of 1 people found the following review helpful
4.0 out of 5 stars New Ideas April 23 2013
Format:Hardcover|Verified Purchase
not just another " cookbook" but rather a manual of baking philosophies to achieve unique style Artisan Breads , very useful,
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Most recent customer reviews
4.0 out of 5 stars ... surely use it but as far as I saw good book
I did not read it much i'll start making home bread again with the autumn coming and will surely use it but as far as I saw good book
Published 19 days ago by Simon Larsen
4.0 out of 5 stars Four Stars
great book.
Published 1 month ago by teresa
5.0 out of 5 stars A must have for bread lovers
Very nice book. I tried the starter and the sourdough breads. Very well explained with plenty of pictures. A must for someone wanting to make bread.
Published 2 months ago by Michel Hereish
5.0 out of 5 stars Artisan breads
My Daughter in law is the baker in the family, this added to,her collection of wonderful bread recipe books. She was thrilled. Waiting for,her first batch!
Published 5 months ago by Sabrina Charette
1.0 out of 5 stars a waste of time
If you ever baked any type of bread, this book is a waste of your time. Reinhardt offers very little insight on the art of making bread in this book which is really only a... Read more
Published 15 months ago by brad
5.0 out of 5 stars love it
This is the best bread book ever. I've made several of the recipes and they all turned out beautifully. I highly recommend this book
Published 17 months ago by Loretta Vandenberg
5.0 out of 5 stars Great book to enter the realm of The Sourdough
Bought the book almost 4 years ago, this is how old my sourdough starter is also. Discovered a whole new world of faboulous breads and once you've tasted asourdough bread there is... Read more
Published 18 months ago by Hilda Andreea Tudor
4.0 out of 5 stars Good but...
Nice book. If you have a couple days to make a loaf bread then this is the book for you. If not then keep looking.
It now lives in the book case.
Published on July 31 2012 by Paul
5.0 out of 5 stars nicely done :-)
This book describes every step very nice. You will get really good home baked breads if you follow the instructions. The overnight fermentation works perfect. Read more
Published on July 8 2012 by Marion Jackson
5.0 out of 5 stars We'll never eat anything but homemade bread again
I love this book. I am an experienced cook and baker of cakes but have always shied away from making bread. No more, now I bake bread every week. Read more
Published on Feb. 4 2012 by jlstoon
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