Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor: New Techniques, Extraordinary Flavor [A Baking Book] - Hardcover

Peter Reinhart

Hardcover

ISBN 10: 1580087590 ISBN 13: 9781580087599

Publisher: Ten Speed Press,U.S., 2007

Synopsis

With this whole grain follow-up to the acclaimed BREAD BAKER?S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor 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. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART?S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.

About this title

Review:

'Featured in Dan Lepard's 'The world's greatest baking tips.' --guardian.co.uk, 20th November 2008

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.

About this edition

• Publisher: Ten Speed Press,U.S.
• Publication date: 2007
• ISBN 10: 1580087590
• ISBN 13: 9781580087599
• Binding: Hardcover
• Number of pages: 309