Murakami Sale
 
 

Recently Viewed clear list


Original Essays | August 20, 2014

Julie Schumacher: IMG Dear Professor Fitger



Saint Paul, August 2014 Dear Professor Fitger, I've been asked to say a few words about you for Powells.com. Having dreamed you up with a ball-point... Continue »
  1. $16.07 Sale Hardcover add to wish list

    Dear Committee Members

    Julie Schumacher 9780385538138

spacer
Qualifying orders ship free.
$35.00
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
4 Burnside Cooking and Food- Breads
2 Home & Garden Cooking and Food- Breads
9 Local Warehouse Cooking and Food- Breads
12 Remote Warehouse Cooking and Food- Breads

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

by

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Cover

ISBN13: 9781580087599
ISBN10: 1580087590
All Product Details

 

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 3 comments:

Toykeeper, September 25, 2007 (view all comments by Toykeeper)
Deliciously amazing, what a true delight!
Was this comment helpful? | Yes | No
(9 of 15 readers found this comment helpful)
MARLENE BROWN, September 24, 2007 (view all comments by MARLENE BROWN)
ARTISTIC , AT THE MOST SUPERB AND RARE THOUGHT EVER CROSSED ANYONES MIND. WITH HAND TCHNIQUES EVER, SUCH AS THIS VERY ONE USEFUL AND HANDY.SUPERB AT HOME AND IN RESTARAUNT BUSSINESS.CRACKERS . WHO WOULD HAVE EVER THOUGHT OF MAKING THEM WITH THE CRUMBS LEFT., SAVE YOUR SPARES ,ALWAYS COMES IN HANDY.STRETCHING THE DOLLAR ,AS WELL.VERY HEALTHY.PICTURES AND INSTRUCTIONS SO VERY EASY TO USE.NEW TCHNIQUES.YOU WILL LOVE THIS ONE ,BUY ME , TODAY AND YOU WILL SEE FOR YOURSELF HOW SUPER THIS BOOK IS.EXCELLENT WORK DONE FROM THE KITCHEN AND RESEARCH , FROM AUTHOR.HEALTHY EATING!
Was this comment helpful? | Yes | No
(7 of 14 readers found this comment helpful)
momcook, September 16, 2007 (view all comments by momcook)
Outstanding bread baking book. Finally, a book with the research, the instruction, and the incredible recipes to make amazing whole grain bread at home. Great step by step photos too. This is a book that needs to be on every bread bakers shelf.
Was this comment helpful? | Yes | No
(8 of 12 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9781580087599
Author:
Reinhart, Peter
Publisher:
Ten Speed Press
Photographer:
Manville, Ron
Author:
Manville, Ron
Subject:
Bread
Subject:
Cookery (Cereals)
Subject:
Courses & Dishes - Bread
Subject:
Cooking and Food-Breads
Copyright:
Publication Date:
20070931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
320
Dimensions:
10.35 x 9.4 x 1.1 in 3.3 lb

Other books you might like

  1. Simply Scones: Quick and Easy... Used Trade Paper $4.95
  2. One Spice, Two Spice: American Food,... Used Hardcover $26.00
  3. Savory Baking from the... Used Hardcover $12.95
  4. Vegetarian Suppers from Deborah... Used Hardcover $8.50
  5. Bread: A Baker's Book of Techniques... Used Hardcover $27.50
  6. Tartine
    New Hardcover $35.00

Related Subjects


Cooking and Food » Baking » Breads
Cooking and Food » Baking » General

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 320 pages Ten Speed Press - English 9781580087599 Reviews:
"Publishers Weekly Review" by , "'Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW.' Publishers Weekly (Copyright Reed Business Information, Inc.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "[An] impressive new work....[H]ighly recommended."
"Synopsis" by , Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.Ten Speed Press
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.