| Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [A Baking Book] Contributor(s): Reinhart, Peter (Author) |
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ISBN: 1580089984 ISBN-13: 9781580089982 Publisher: Ten Speed Press OUR PRICE: $27.00 Product Type: Hardcover - Other Formats Published: October 2009 Annotation: Renowned baking instructor Peter Reinhart distills his professional |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Bread - Cooking | Specific Ingredients - Rice & Grains - Cooking | Methods - Baking |
| Dewey: 641.815 |
| LCCN: 2009021119 |
| Physical Information: 0.87" H x 8.34" W x 10.26" (2.15 lbs) 224 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can 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 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. |