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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
--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
Book Description
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.
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.
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Most helpful customer reviews
5.0 out of 5 stars
We'll never eat anything but homemade bread again,
This review is from: Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (Hardcover)
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. The instructions are very clear, photos illustrate anything you may not know how to do. Lots of interesting recipes and everything comes out great. I really like the method of making the dough and than putting in the frig for up to 4 days. I make the dough on Saturday, bake a fresh loaf on Sunday and another on Wednesday; for 2 people this is perfect and gives us beautiful bread everyday. One of these days I will attempt the croissants, they look a bit daunting, but I think with Peter's instructions and methods I can't fail.
5.0 out of 5 stars
Great bread for sure!,
This review is from: Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (Hardcover)
I've been making really beautiful bread all the time from this book. And all the recipies are great, they really work. I don't think you will be disappointed.
5.0 out of 5 stars
The only bread book you'll ever need,
This review is from: Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (Hardcover)
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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