Peter Reinhart's Artisan Breads Every Day  enlarge Author: Peter Reinhart Publisher: Ten Speed Press Category: Book List Price: $30.00 Buy New: $18.38 as of 2/8/2012 18:06 PST details You Save: $11.62 (39%) In Stock New (36) Used (19) from $13.79 Seller: BRILANTI BOOKS Sales Rank: 3,449 Languages: English (Unknown), English (Original Language), English (Published) Media: Hardcover Pages: 224 Number Of Items: 1 Shipping Weight (lbs): 2.2 Dimensions (in): 8.4 x 0.9 x 10.3 ISBN: 1580089984 EAN: 9781580089982 ASIN: 1580089984 Publication Date: September 29, 2009 Availability: Usually ships in 1-2 business days Similar Items: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan Crust and Crumb: Master Formulas for Serious Bread Bakers Editorial Reviews: Product Description 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–and 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 • 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.

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