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Peter Reinhart's Artisan Breads Every Day Hardcover
USD9,97
Aproximadamente8,52 EUR
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- ¡Cómpralo ya!Peter Reinhart's Artisan Breads Every Day Hardcover
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USD5,99 (aprox. 5,12 EUR) USPS Media MailTM.
Ubicado en: West Palm Beach, Florida, Estados Unidos
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Entrega prevista entre el lun. 18 ago. y el lun. 25 ago.
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N.º de artículo de eBay:297032437080
Última actualización el 21 mar 2025 02:23:28 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- MPN
- 9781580089982
- ISBN
- 9781580089982
Acerca de este producto
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580089984
ISBN-13
9781580089982
eBay Product ID (ePID)
71940055
Product Key Features
Book Title
Peter Reinhart's Artisan Breads Every Day : Fast and Easy Recipes for World-Class Breads [a Baking Book]
Number of Pages
224 Pages
Language
English
Topic
Methods / Quick & Easy, Specific Ingredients / Rice & Grains, Courses & Dishes / Bread, Methods / Baking
Publication Year
2009
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
33.9 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-021119
Reviews
"Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable" --Mario Batali, author of Molto Italiano "I've been using Peter's overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approachno poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered." --Heidi Swanson, author of Super Natural Cooking "Peter Reinhart's thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using Artisan Breads Every Day a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb." --Nancy Baggett, author of Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads "For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. Peter Reinhart's Artisan Breads Every Day is one of the first books of its kind that actually made me want to stop reading and start baking." --Russ Parsons, author of How to Peel a Peach, "Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable" --Mario Batali, author of Molto Italiano "I've been using Peter's overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approachno poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered." --Heidi Swanson, author of Super Natural Cooking "Peter Reinhart's thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using Artisan Breads Every Day a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb." --Nancy Baggett, author of Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads "For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. Peter Reinhart's Artisan Breads Every Day is one of the first books of its kind that actually made me want to stop reading and start baking." --Russ Parsons, author of How to Peel a Peach From the Hardcover edition., "Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable" --Mario Batali, author ofMolto Italiano "I've been using Peter's overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approachno poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered." --Heidi Swanson, author ofSuper Natural Cooking "Peter Reinhart's thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and usingArtisan Breads Every Daya great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb." --Nancy Baggett, author ofKneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads "For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely.Peter Reinhart's Artisan Breads Every Dayis one of the first books of its kind that actually made me want to stop reading and start baking." --Russ Parsons, author ofHow to Peel a Peach
Table Of Content
FRENCH BREADS AND SOURDOUGH HEARTH BREADS Lean Bread Classic French Bread Pain à l'Ancienne Rustic Bread Pain à l'Ancienne Focaccia Pain au Levain San Francisco Sourdough Bread Neo-Neopolitan Pizza Dough Sourdough Pizza Dough 50% Whole Grain R ustic Bread and Pizza Dough 100% Whole Grain Rustic Bread and Pizza Dough Bagels ENRICHED BREADS Everyday 100% Whole Wheat Sandwich Bread 100% Whole Wheat Hearth Bread 100% Whole Wheat Sourdough Hearth Bread Struan Challah Hoagie and Cheesesteak Rolls Many-Seed Bread Soft Sandwich Bread and Rolls Soft Rye Sandwich Bread Wild Rice and Onion Bread Soft Cheese Bread Crusty Cheese Bread English Muffins Soft Pretzels Crispy Rye and Seed Crackers Flaky, Buttery Crackers RICH BREADS Cinnamon Buns Sticky Buns Coffee Crumb Cake Fruit-Filled Thumbprint Rolls Panettone Stollen Greek Christmas or Easter Bread Hot Cross Buns The Best Biscuits Ever Croissants Chocolate Croissants Danish Pastry
Synopsis
The renowned baking instructordistillsprofessional 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., 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.
LC Classification Number
TX769.R4175 2009
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