Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [NOOK Book]

Overview

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.

In ...
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

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Overview

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.

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. 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.


Peter Reinhart is 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 six books on bread baking, including Brother Juniper’s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice.

 

 

 

 

 

 

From the Hardcover edition.

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Product Details

  • ISBN-13: 9781607741305
  • Publisher: Ten Speed Press
  • Publication date: 5/18/2011
  • Sold by: Random House
  • Format: eBook
  • Sales rank: 371,482
  • File size: 65 MB
  • Note: This product may take a few minutes to download.

Meet the Author

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.

From the Hardcover edition.

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Sort by: Showing all of 16 Customer Reviews
  • Posted March 27, 2010

    I ordered one for me and after reading it a 2nd for another foodie.

    If you crave textured flavorful bread where does one start? In prior passions needed to research what I liked and didn't like about beer I attended a 6 week beer making class concluded it's the ingredients and process applying that experience to my love of bread. This book is an excellent read even if you don't ever bake a loaf from the recipes applying the lesson what makes it bread for me one can use that information to enhance the needs to your perfect loaf or other culinary skills. I'm not a chemist, baker, or chef just a man with a passion for food and drink non fiction reader very pleased with this purchase.

    1 out of 2 people found this review helpful.

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  • Posted January 23, 2010

    For The Serious Baker!

    The approach to bread baking in Peter Reinhart's book is quite different than anything I have ever encountered. But he explains things well and gives detailed instructions. I like to know 'why' as well as 'how' and Whole Grain Breads does that. I've made some wonderful breads using this book!

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