Peter Reinhart's Wholegrain Breads
New Techniques, Extraordinary Flavor
By (author) Peter Reinhart
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Peter Reinhart's Wholegrain Breads by Peter Reinhart
Book DescriptionIn 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. " " "
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Book DetailsISBN: 9781580087599
(261mm x 237mm x 27mm)
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Publish Date: 31-Oct-2007
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 full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including "Brother Juniper's Bread Book" and the 2002 James Beard and IACP Book of the Year, "The Bread Baker's Apprentice."
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