Fast and Easy Recipes for World-Class Breads
FRENCH BREADS AND SOURDOUGH HEARTH BREADS
Lean Bread
Classic French Bread
Pain à l’Ancienne Rustic Bread
Pain à l’Ancienne Focaccia
Pain au Levain
San Francisco Sourdough Bread
Neo-Neopolitan Pizza Dough
Sourdough Pizza Dough
50% Whole Grain R ustic Bread and Pizza Dough
100% Whole Grain Rustic Bread and Pizza Dough
Bagels
ENRICHED BREADS
Everyday 100% Whole Wheat Sandwich Bread
100% Whole Wheat Hearth Bread
100% Whole Wheat Sourdough Hearth Bread
Struan
Challah
Hoagie and Cheesesteak Rolls
Many-Seed Bread
Soft Sandwich Bread and Rolls
Soft Rye Sandwich Bread
Wild Rice and Onion Bread
Soft Cheese Bread
Crusty Cheese Bread
English Muffins
Soft Pretzels
Crispy Rye and Seed Crackers
Flaky, Buttery Crackers
RICH BREADS
Cinnamon Buns
Sticky Buns
Coffee Crumb Cake
Fruit-Filled Thumbprint Rolls
Panettone
Stollen
Greek Christmas or Easter Bread
Hot Cross Buns
The Best Biscuits Ever
Croissants
Chocolate Croissants
Danish Pastry
PETER REINHARTis 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 several books on bread baking, includingCrust
and Crumb,The Bread Baker's Apprentice(winner of the 2002 James
Beard Cookbook of the Year and IACP Cookbook of the Year), and the
2008 James Beard Award-winningPeter Reinhart's Whole Grain
Breads.
Peter is the founder and host of the popular website
PizzaQuest.com, where he continues to chronicle his never-ending
search for the perfect pizza through videos, essays, and recipes.
He also has created two instructional video courses, on artisan
bread and on pizza, for Craftsy.com.
“Peter Reinhart is the Leonardo da Vinci of bread; his recipes are
foolproof, his research exhaustive and yet a delight to read and
follow, and his hunger for knowledge and technique is boundless and
infinite. He is without a doubt the definitive source of true style
and information when it comes to all things baked and delicious,
and my go-to guy for all things leavened and sandwichable”
--Mario Batali, author of Molto Italiano
“I’ve been using Peter’s overnight pizza dough technique
religiously for years--mix, knead, chill overnight, shape, bake. So
simple, and minimal planning is required. In this book, many of the
recipes use a similar approach–no poolish or pre-fermenting. From
pain au levain and pretzels to panettone and pizza dough, all the
greatest hits and every day favorites are covered.”
--Heidi Swanson, author of Super Natural Cooking
“Peter Reinhart’s thoughtful, steadying presence combined with his
matchless teaching skills and down-to-earth approach make reading
and using Artisan Breads Every Day a great pleasure. His
information demystifying the preparation and use of sourdough
starters is both much needed and superb.”
--Nancy Baggett, author of Kneadlessly Simple: Fabulous, Fuss-Free,
No-Knead Breads
“For most cooks, artisan bread baking is close to metaphysics. And
each succeeding book about it only tends to deepen the mysteries
and make trying it even more unlikely. Peter Reinhart’s Artisan
Breads Every Day is one of the first books of its kind that
actually made me want to stop reading and start baking.”
--Russ Parsons, author of How to Peel a Peach
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