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

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

 

Synopses & Reviews

Publisher Comments:

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.

Review:

"With 'no-knead' bread recipes all the rage now, expert baker Reinhart (Whole Grain Breads) has come back with a process that is slightly more involved but much more productive than the limited classic no-knead method, yielding all manner of sweet, savory and sandwich breads. He introduces a 'stretch and fold' technique that, combined with a slow rise and without the lengthy prefermentation that his and other artisan bakers' recipes usually require, means more freedom and less active work time, but still a very flavorful product. To make French baguettes, for example, only one brief knead is required; then, after an overnight or multiday rise, the dough is ready for shaping — much better than being shackled to the kitchen for an entire morning for multiple rises, as is usually the case in baguette making. Other great breads, such as focaccia, soft cheese bread and even panettone, get similar preparation makeovers. Reinhart occasionally calls for a starter, but his carefully constructed, nonintimidating mother starter method should encourage the wary. For bakers who have come to bread through the no-knead route, Reinhart's thorough, detailed recipes offer a perfect way to expand their repertoire without getting their hands too sticky or giving up too much of their time, while those who are already fans will appreciate having a little more room in their schedule while still producing terrific breads." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Renowned baking instructor Peter Reinhart distills his professional

Synopsis:

Renowned baking instructor Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time.

Synopsis:

CN

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.

Table of Contents

FRENCH BREADS AND SOURDOUGH HEARTH BREADS

Lean Bread

Classic French Bread

Pain à lAncienne Rustic Bread

Pain à lAncienne Focaccia

Pain au Levain

San Francisco Sourdough Bread

Neo-Neopolitan Pizza Dough

Sourdough Pizza Dough

50% Whole Grain R ustic Bread and Pizza Dough

100% Whole Grain Rustic Bread and Pizza Dough

Bagels

ENRICHED BREADS

Everyday 100% Whole Wheat Sandwich Bread

100% Whole Wheat Hearth Bread

100% Whole Wheat Sourdough Hearth Bread

Struan

Challah

Hoagie and Cheesesteak Rolls

Many-Seed Bread

Soft Sandwich Bread and Rolls

Soft Rye Sandwich Bread

Wild Rice and Onion Bread

Soft Cheese Bread

Crusty Cheese Bread

English Muffins

Soft Pretzels

Crispy Rye and Seed Crackers

Flaky, Buttery Crackers

RICH BREADS

Cinnamon Buns

Sticky Buns

Coffee Crumb Cake

Fruit-Filled Thumbprint Rolls

Panettone

Stollen

Greek Christmas or Easter Bread

Hot Cross Buns

The Best Biscuits Ever

Croissants

Chocolate Croissants

Danish Pastry

What Our Readers Are Saying

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Average customer rating based on 1 comment:

nancy.taylor87, March 31, 2010 (view all comments by nancy.taylor87)
I have been baking pretty good quality bread for my family and friends the last few years. When I found Artisan Breads Every Day, I thought I'd give it a try. The difference is in the process, one which uses more water, virtually no fat or sugar, a cold process to raise the dough, and a very hot oven. Now the results: my daughter said it best, when she said, "You can't even tell it's homemade bread! That's a compliment Mom. I love your bread, but this is better than the Peasant bread that Dad buys us!".
Don't be put off if you haven't been baking bread. Pictures, step by step instructions, and a method that is so much easier are all detailed in the pages of this book. No more kneading till your hands ache. This book tells you how to use a simple stretching of the dough to gain the same results. Also, you start the bread dough, then refrigerate it overnight, or for a few days, until it's baking day. Baking day is a joke though. Once you try these recipes, you'll want everyday to be baking day!
Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)

Product Details

ISBN:
9781580089982
Author:
Reinhart, Peter
Publisher:
Ten Speed Press
Photographer:
Gong, Leo
Subject:
General
Subject:
Courses & Dishes - Bread
Subject:
Bread
Subject:
Quick and easy cookery
Subject:
Cooking and Food-Breads
Copyright:
Publication Date:
20091031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
FULL COLOR
Pages:
224
Dimensions:
10.26x8.34x.87 in. 2.15 lbs.

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Quick and Easy » Time Saving

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads New Hardcover
0 stars - 0 reviews
$30.00 In Stock
Product details 224 pages Ten Speed Press - English 9781580089982 Reviews:
"Publishers Weekly Review" by , "With 'no-knead' bread recipes all the rage now, expert baker Reinhart (Whole Grain Breads) has come back with a process that is slightly more involved but much more productive than the limited classic no-knead method, yielding all manner of sweet, savory and sandwich breads. He introduces a 'stretch and fold' technique that, combined with a slow rise and without the lengthy prefermentation that his and other artisan bakers' recipes usually require, means more freedom and less active work time, but still a very flavorful product. To make French baguettes, for example, only one brief knead is required; then, after an overnight or multiday rise, the dough is ready for shaping — much better than being shackled to the kitchen for an entire morning for multiple rises, as is usually the case in baguette making. Other great breads, such as focaccia, soft cheese bread and even panettone, get similar preparation makeovers. Reinhart occasionally calls for a starter, but his carefully constructed, nonintimidating mother starter method should encourage the wary. For bakers who have come to bread through the no-knead route, Reinhart's thorough, detailed recipes offer a perfect way to expand their repertoire without getting their hands too sticky or giving up too much of their time, while those who are already fans will appreciate having a little more room in their schedule while still producing terrific breads." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Renowned baking instructor Peter Reinhart distills his professional
"Synopsis" by , Renowned baking instructor Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time.
"Synopsis" by , CN
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