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Description - Peter Reinhart's Wholegrain Breads by Peter Reinhart

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.

Buy Peter Reinhart's Wholegrain Breads by Peter Reinhart from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781580087599
ISBN-10: 1580087590
Format: Hardback
(261mm x 237mm x 27mm)
Pages: 320
Imprint: Ten Speed Press
Publisher: Random House USA Inc
Publish Date: 31-Oct-2007
Country of Publication: United States

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Author Biography - Peter Reinhart

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.

Books By Peter Reinhart

Bread Baker's Apprentice by Peter Reinhart
Hardback, September 2016
$66.41
Bread Revolution by Peter Reinhart
Hardback, November 2014
$49.81
Six Thousand Years of Bread by Peter Reinhart
Paperback, September 2014
$22.49
Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart
Hardback, August 2012
$49.81