Brother Juniper's Bread Book
Slow Rise as Method and Metaphor
By (author) Peter Reinhart
Brother Juniper's Bread Book by Peter Reinhart
Book DescriptionThis classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and "the world's greatest brownies" are some of the delectable dividend recipes included.
Buy Brother Juniper's Bread Book book by Peter Reinhart from Australia's Online Bookstore, Boomerang Books.
Book DetailsISBN: 9780762424900
(229mm x 203mm x 15mm)
Imprint: Running Press,U.S.
Publisher: Running Press
Publish Date: 18-Oct-2005
Country of Publication: United States
Books By Author Peter Reinhart
Six Thousand Years of Bread, Paperback (September 2014)
"First published 1944"--Title page verso.
Joy of Gluten-Free, Sugar-Free Baking, Hardback (August 2012)» View all books by Peter Reinhart
"The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters"--
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Author Biography - Peter Reinhart
Peter Reinhart is a lay brother in the Christ the Savior Brotherhood, an eastern orthodox service order. He is the author of the James Beard Award-winning cookbook Crust & Crumb and the editor of the chapter on bread in the revised edition of Joy of Cooking. After teaching breads for four years at the California Culinary Academy, he is now a faculty member at Johnson & Wales University in Providence, Rhode Island.
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