Zoom

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]

Name: Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]
Brand: Ten Speed Press
SKU: 9781580087599
Price: 28.99 USD
Availability: InStock

$28.99 $40.00

Discount: $11.01 (28%)

Hurry Up! Only 5 Left in Stock!

Out of stock >

Guarantee safe & Secure checkout

Availability: Only few left!

Contributors:

Peter Reinhart, Ron Manville (Photographer)

Publisher:

Ten Speed Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Courses & Dishes, Specific Ingredients, Methods

Book Topic:

Bread, Rice & Grains, Baking

Award:

2008 James Beard Foundation Book Awards Winner - Baking/Desserts Award, 2008 IACP Crystal Whisk Award Finalist - Bread/Baking/Sweets Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2007-09-01

ISBN 13:

9781580087599

Weight:

3.3 lbs

Size:

10.24 x 9.26 x 1.08 inches

Pages:

320

Mint Condition +

product description

Description

In this follow-up to his award-winning book The Bread Baker's Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you've ever had.

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.

And because his approach is also simpler and less labor intensive than conventional techniques, you'll 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 Reinhart's 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 Reinhart's innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

About the Author
PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]

Description

Recently Viewed Products

Recently viewed products

Secure Payment

Online Offers

Quick Refunds

Curated Items