Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

by Peter Reinhart
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Overview

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. 

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Product Details

ISBN-13: 9781580089982
Publisher: Potter/TenSpeed/Harmony
Publication date: 10/27/2009
Pages: 224
Sales rank: 156,247
Product dimensions: 8.36(w) x 10.26(h) x 0.83(d)

About the Author

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 seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker’s Apprentice, and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

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Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads 3.8 out of 5 based on 0 ratings. 25 reviews.
NanaRoo More than 1 year ago
What a lovely bread book. We have enjoyed making the recipes expecially when having guests, otherwise we would eat it all ourselves it is so delicious! Great gift for a person who loves to cook :-)
weezielo More than 1 year ago
Like all his books this one hits the mark. Up to date with what people want from their bread today. As the title states - You can do artisan bread everyday. I usually only do them once or twice a week, just can't eat that much terrific bread.
Culinerdy More than 1 year ago
This book was able to help me with my bread curse and create very flavorful bread that was just like the bakery bought loaves. I love the explanations and further variations that this books offers. Easy to understand, explains things in layman's terms and what to look for!
Keresel More than 1 year ago
I love this book! This is by far my favorite bread making book. Its easy to follow, has a wide range of recipes, and has great basic information in the front about forms and baking bread in an oven. Not for a true beginner but at least someone who has done some hands on baking before.
Anonymous More than 1 year ago
Cuts through all of the misinformation contained in dozens of other bread books. A truly well researched approach to making great bread. Probably not the best book for begining cooks/bakers, but certainly great for those with a little background in baking, and some intellectual curiosity about the, "whys", of breadmaking.
Anonymous More than 1 year ago
I can access this book on my old Nook tablet and on my Nook app on my Galaxy tab3 why not on my Nook HD+, especially since I can get Reinhart's The Bread Bakers Apprentice on any of my nooks or nook app equipped androids.
worfurself More than 1 year ago
All the recipes are are thought out and tested. The are creative, accurate and work. One of the best bread books Out today.
PiperBee More than 1 year ago
Peter Reinhart seems to continually be researching and updating methods that are especially useful for the home baker. Each step that Mr. Reinhart includes is necessary and he explains why. By using this method of mixing then a slow rise in the refrigerator, bread baking can be fit into most busy work schedules. I have made the 100% hearth bread, the Many Seed Bread and multigrain version of the hearth bread as well as the cinnamon rolls. The results are amazing! I highly recommend for all who enjoy great bread.
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MultiInterestGuy More than 1 year ago
If you like the author, as I do, this is a great book. I would have liked more recipes with higher hydration to work with, but solid book.
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