{"product_id":"peter-reinharts-artisan-breads-every-day-fast-and-easy-recipes-for-world-class-breads-a-baking-book","title":"Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [A Baking Book]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRenowned baking instructor Peter Reinhart distills his professional\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.;Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease--Provided by publisher.;Description based on print version record.;EBSCO complete collection.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\" \n\u003cbr\u003e--Mario Batali, author of \n\u003ci\u003eMolto Italiano\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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 approach-no 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.\" \n\u003cbr\u003e--Heidi Swanson, author of \n\u003ci\u003eSuper Natural Cooking\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Peter Reinhart's thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using \n\u003ci\u003eArtisan Breads Every Day\u003c\/i\u003e a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb.\" \n\u003cbr\u003e--Nancy Baggett, author of \n\u003ci\u003eKneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"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. \n\u003ci\u003ePeter Reinhart's Artisan Breads Every Day\u003c\/i\u003e is one of the first books of its kind that actually made me want to stop reading and start baking.\" \n\u003cbr\u003e--Russ Parsons, author of \n\u003ci\u003eHow to Peel a Peach\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFRENCH BREADS AND SOURDOUGH HEARTH BREADS \n\u003cbr\u003eLean Bread \n\u003cbr\u003eClassic French Bread \n\u003cbr\u003ePain à l'Ancienne Rustic Bread \n\u003cbr\u003ePain à l'Ancienne Focaccia \n\u003cbr\u003ePain au Levain \n\u003cbr\u003eSan Francisco Sourdough Bread \n\u003cbr\u003eNeo-Neopolitan Pizza Dough \n\u003cbr\u003eSourdough Pizza Dough \n\u003cbr\u003e50% Whole Grain R ustic Bread and Pizza Dough \n\u003cbr\u003e100% Whole Grain Rustic Bread and Pizza Dough \n\u003cbr\u003eBagels \n\u003cp\u003e\u003c\/p\u003eENRICHED BREADS \n\u003cbr\u003eEveryday 100% Whole Wheat Sandwich Bread \n\u003cbr\u003e100% Whole Wheat Hearth Bread \n\u003cbr\u003e100% Whole Wheat Sourdough Hearth Bread \n\u003cbr\u003eStruan \n\u003cbr\u003eChallah \n\u003cbr\u003eHoagie and Cheesesteak Rolls \n\u003cbr\u003eMany-Seed Bread \n\u003cbr\u003eSoft Sandwich Bread and Rolls \n\u003cbr\u003eSoft Rye Sandwich Bread \n\u003cbr\u003eWild Rice and Onion Bread \n\u003cbr\u003eSoft Cheese Bread \n\u003cbr\u003eCrusty Cheese Bread \n\u003cbr\u003eEnglish Muffins \n\u003cbr\u003eSoft Pretzels \n\u003cbr\u003eCrispy Rye and Seed Crackers \n\u003cbr\u003eFlaky, Buttery Crackers \n\u003cp\u003e\u003c\/p\u003eRICH BREADS \n\u003cbr\u003eCinnamon Buns \n\u003cbr\u003eSticky Buns \n\u003cbr\u003eCoffee Crumb Cake \n\u003cbr\u003eFruit-Filled Thumbprint Rolls \n\u003cbr\u003ePanettone \n\u003cbr\u003eStollen \n\u003cbr\u003eGreek Christmas or Easter Bread \n\u003cbr\u003eHot Cross Buns \n\u003cbr\u003eThe Best Biscuits Ever \n\u003cbr\u003eCroissants \n\u003cbr\u003eChocolate Croissants \n\u003cbr\u003eDanish Pastry\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003ePETER REINHART\u003c\/b\u003e 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 several books on bread baking, including \n\u003ci\u003eCrust and Crumb\u003c\/i\u003e, \n\u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning \n\u003ci\u003ePeter Reinhart's Whole Grain Breads\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003ePeter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe 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. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eReinhart 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. \n\u003cp\u003e\u003c\/p\u003eAmerica'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. \n\u003cp\u003e\u003c\/p\u003eBest 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2009 pg. 76 (EAN 9781580089982, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/19\/2009 pg. 48 (EAN 9781580089982, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Reinhart, Peter\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2009-10-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Specific Ingredients|Rice \u0026amp; Grains|Cooking|Methods|Baking\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|Quick and easy cookery\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781580089982\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781580089982\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154357223702,"sku":"SP-9781580089982","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781580089982_spiral.png?v=1774943199","url":"https:\/\/lusper.myshopify.com\/products\/peter-reinharts-artisan-breads-every-day-fast-and-easy-recipes-for-world-class-breads-a-baking-book","provider":"Lusperbooks","version":"1.0","type":"link"}