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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

ISBN13: 9781607740865
ISBN10: 1607740869
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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.

Synopsis:

"Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease"--Provided by publisher.

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

What Our Readers Are Saying

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Average customer rating based on 1 comment:

bets, January 10, 2011 (view all comments by bets)
Love this book. I have been a bread maker for years and this book has lots of recipes and techniques. There are all kinds of recipes I have never made and techniques that I have just learned. The sour dough starter works wonderful. Got it from the library, renewed and checked it out so many times, decided it was time to buy it.
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Product Details

ISBN:
9781607740865
Subtitle:
Fast and Easy Recipes for World-Class Breads
Publisher:
Ten Speed Press
Author:
Reinhart, Peter
Author:
Peter Reinhart
Subject:
Cooking : Courses & Dishes - Bread
Subject:
General
Subject:
Courses & Dishes - Bread
Subject:
Bread
Subject:
Quick and easy cookery
Subject:
Cooking and Food-Breads
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20091027
Binding:
ELECTRONIC
Language:
English
Pages:
224

Related Subjects

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

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
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$ In Stock
Product details 224 pages Ten Speed Press - English 9781607740865 Reviews:
"Synopsis" by , "Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease"--Provided by publisher.
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