Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads Hardcover – Oct 27 2009
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“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.See all Product Description
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I can not say enough about this book. It is a beautiful way to transition from bread machine bread to honest to goodness home made. Read morePublished 6 months ago by Nimchimpsky
I got this book for my Mom who already bakes often and successfully but it has new recipes and special techniques she had never tried and she absolutely loves it. Read morePublished 15 months ago by Victoria K
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 bookPublished 22 months ago by Simon Larsen
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 24 months ago by Michel Hereish
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 on May 24 2014 by Sabrina Charette