Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor  enlarge Author: Peter Reinhart Creator: Ron Manville Publisher: Ten Speed Press Category: Book List Price: $35.00 Buy New: $21.44 as of 2/9/2012 07:35 PST details You Save: $13.56 (39%) In Stock New (31) Used (26) from $17.39 Seller: TOTAL BOOKS Sales Rank: 11,892 Languages: English (Unknown), English (Original Language), English (Published) Media: Hardcover Pages: 320 Number Of Items: 1 Shipping Weight (lbs): 3.3 Dimensions (in): 9.4 x 1.1 x 10.3 ISBN: 1580087590 EAN: 9781580087599 ASIN: 1580087590 Publication Date: August 2007 Availability: Usually ships in 1-2 business days Similar Items: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Peter Reinhart's Artisan Breads Every Day King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks) Crust and Crumb: Master Formulas for Serious Bread Bakers American Pie: My Search for the Perfect Pizza Editorial Reviews: Product Description 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.

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