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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads Hardcover – Oct 27 2009


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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

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press (Oct. 27 2009)
  • Language: English
  • ISBN-10: 1580089984
  • ISBN-13: 978-1580089982
  • Product Dimensions: 21 x 2.1 x 26.3 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: #19,379 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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 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)
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Customer Reviews

4.6 out of 5 stars
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Most helpful customer reviews

8 of 8 people found the following review helpful By kjmac TOP 500 REVIEWER on March 5 2013
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 dry....you will be on your way to great bread!
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7 of 7 people found the following review helpful By Blackberry Spring on Nov. 30 2009
Format: Hardcover
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 By Mark Dalpe on 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 By snowstorm on Oct. 14 2010
Format: Hardcover
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 By mady on Feb. 15 2011
Format: Hardcover
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 By Pepperchop on 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 By books are fun on Sept. 18 2013
Format: Hardcover
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 By John Gibson on 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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