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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!
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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.
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Used Hardcover
Peter Reinhart
0 stars -
0 reviews
$25.00
In Stock
Product details
320 pages
Ten Speed Press -
English9781580087599
Reviews:
"Publishers Weekly Review"
by Publishers Weekly,
"'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 Library Journal,
"[An] impressive new work....[H]ighly recommended."
"Synopsis"
by Random,
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?
Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.
In this follow-up to his award-winning book The Bread Bakers Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any youve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, youll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.
Written in Reinharts famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinharts innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Junipers Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Junipers Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Bakers Apprentice.
"Synopsis"
by Libri,
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
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