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Peter Reinhart Peter Reinhart's Whole Grain Breads (Hardback)
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eBay item number:315068409390
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Book Title
- Peter Reinhart's Whole Grain Breads : New Techniques, Extraordinary Flavor [A Baking Book]
- Publication Name
- Peter Reinhart's Whole Grain Breads
- Title
- Peter Reinhart's Whole Grain Breads
- Subtitle
- New Techniques, Extraordinary Flavor [A Baking Book]
- Contributor
- Ron Manville (Photographs by)
- Format
- Hardcover
- ISBN-10
- 1580087590
- EAN
- 9781580087599
- ISBN
- 9781580087599
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Genre
- Cooking
- Release Year
- 2007
- Release Date
- 01/09/2007
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 1in
- Item Length
- 10.3in
- Item Width
- 9.3in
- Item Weight
- 51.3 Oz
- Publication Year
- 2007
- Topic
- Specific Ingredients / Rice & Grains, Courses & Dishes / Bread, Methods / Baking
- Number of Pages
- 320 Pages
About this product
Product Information
With this whole grain follow-up to the acclaimed BREAD BAKER?S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART?S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580087590
ISBN-13
9781580087599
eBay Product ID (ePID)
59373660
Product Key Features
Book Title
Peter Reinhart's Whole Grain Breads : New Techniques, Extraordinary Flavor [A Baking Book]
Format
Hardcover
Language
English
Topic
Specific Ingredients / Rice & Grains, Courses & Dishes / Bread, Methods / Baking
Publication Year
2007
Genre
Cooking
Number of Pages
320 Pages
Dimensions
Item Length
10.3in
Item Height
1in
Item Width
9.3in
Item Weight
51.3 Oz
Additional Product Features
Lc Classification Number
Tx769.R41875 2007
Photographed by
Manville, Ron
Reviews
"We've always known how good whole grain breads are for us, but we've also known how they're usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary." Sara Moulton, Food Network host and author of Sara's Secrets for Weeknight Meals "No one is better qualifiedeither as a teacher or as a bakerthan Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing." Nick Malgieri, author of How to Bake and A Baker's Tour " Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation." Mollie Katzen, author of The Moosewood Cookbook "I've spent years following directions from more than a dozen bread baking books. I've babied bowls of dough in various stages of fermentation, and I've only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence." James Peterson, author of Cooking "Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter's innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads." Shirley Corriher, author of Cookwise, "We've always known how good whole grain breads are for us, but we've also known how they're usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary." Sara Moulton, Food Network host and author of Sara's Secrets for Weeknight Meals "No one is better qualifiedeither as a teacher or as a bakerthan Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing." Nick Malgieri, author of How to Bake and A Baker's Tour " Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation." Mollie Katzen, author of The Moosewood Cookbook "I've spent years following directions from more than a dozen bread baking books. I've babied bowls of dough in various stages of fermentation, and I've only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence." James Peterson, author of Cooking "Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter's innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads." Shirley Corriher, author of Cookwise From the Hardcover edition.
Table of Content
Acknowledgments - viii Introduction - 1 I. FOLLOWING THE FLAVOR: A BREAD BAKER'S JOURNEY BACK TO WHOLE GRAINS - 5 II. FROM WHEAT TO EAT: A TUTORIAL - 25 The Life and Times of Wheat - 26 The Anatomy of a Wheat Kernel - 28 The Twelve Stages of Bread Revisited - 34 Enzymes - 39 The Secret Life of Dough - 46 III. THE THEORY AND PROCESS OF DELAYED FERMENTATION - 57 Making the Pre-doughs - 59 Making the Final Dough - 76 Master Formula - 78 Techniques for Forming Traditional Bread Shapes - 87 IV. THE BREADS - 93 Enriched Breads 100% Whole Wheat Sandwich Bread - 95 Transitional Whole Wheat Sandwich Bread - 99 Multigrain Struan - 102 Transitional Multigrain Sandwich Bread - 106 Oat Bran Broom Bread - 109 Rye Sandwich Meteil - 112 Rye Sandwich Seigle - 116 Transitional Rye Sandwich Bread - 119 Potato Onion Rye Meteil - 122 Potato Rosemary Bread - 125 Anadama Bread - 129 Whole Wheat Cinnamon Raisin Bread - 132 Whole Wheat Cinnamon Buns - 136 Transitional Cinnamon Raisin Bread (and Buns) - 140 Whole Wheat Challah - 144 Transitional Challah - 149 Hearth Breads Whole Wheat Hearth Bread - 153 Transitional Country Hearth Bread - 156 Multigrain Hearth Bread - 158 Transitional Multigrain Hearth Bread - 161 High-Extraction Flour Miche - 164 Three Rye Hearth Bread Variations - 169 Transitional Rye Hearth Meteil - 178 Transitional Rye Hearth Seigle - 181 Specialty Breads Power Bread - 185 Whole Wheat and Sprouted Grain Bread - 189 100% Sprouted Grain Bread - 192 Whole Wheat Mash Bread - 195 Multigrain Mash Bread - 201 Steamed Boston Brown Bread - 202 Spent-Grain Bread - 205 International Breads Transitional German-Style Many Seed Bread - 210 Whole Wheat Brioche - 214 Vollkornbrot - 219 Bavarian Pumpernickel - 224 Hutzelbrot with Dried Fruit - 228 Swedish Limpa Rye Bread - 233 Santa Lucia Buns - 236 Hapanleipä and Vorterkaker - 240 Julekage, Panettone, and Stollen - 245 Bagels and Flatbreads Whole Wheat, Multigrain, and Pumpernickel Bagels - 252 Whole Wheat Focaccia - 260 Transitional Rustic Bread and Focaccia - 264 Whole Wheat and Multigrain Pizza Dough - 267 Whole Wheat Pita Bread - 273 Whole Wheat Naan - 278 Chapatis, Parathas, and Roti - 281 Injera - 283 Crackers Whole Wheat Matzo - 285 Lavash - 289 Thin Wheat Crackers - 291 Seeded Crackers - 293 Graham Crackers - 296 Glossary - 299 Resources - 304 Index - 306
Copyright Date
2007
Lccn
2007-106660
Intended Audience
Trade
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:315068409390
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Item location:
60502, United States
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