Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.
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Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Years ago while living in CA, I purchased this book and made numerous recipes from the book. Several terms used at the cooking school were unfamiliar to me, so I sent an email to the address provided inside. They were fantastic in their response time, explained things thoroughly to me and the recipe for cinnamon buns came out GREAT!!! I would recommend this book to any aspiring baker, or even those who bake for fun!
Sewcial
Nov 3, 2010
Great Recipes_Great Breads
The reviewer, Amanda, June 11, 2010, said the recipes do not have salt in them. The recipes actually do have salt and have perfect flavor. The only exception is the Tuscan bread which is saltless by tradition. I love baking bread and love this book. Besides the wonderful recipes, it has lovely color photos for each recipe. Peter Reinhart will also answer emails if you have questions about any recipe in the book. I highly recommend it to anyone who wants to bake artisan bread. While the creation of the starter may sound a bit daunting, you can find other directions for making a starter more simply and any starter works with the recipes. If you have only a very little time to devote to baking, Peter Reinhart has another book, Artisan Breads Every Day, which simplifies the creation of artisan breads and reduces the time you need to spend in the kitchen.
F. R.
Sep 11, 2010
breadbaking for the scientist
I borrowed this book from a friend and lived it so much I had to get a copy for myself. Anyone who has ever wondered why bread rises, how to manipulate recipes and more will agree that this book is a must-have.
YNNS
Feb 22, 2010
great book
This is a great book ! You could use it every day!
bookwomanAnnie
Sep 3, 2009
bread baker's college
This book has a complete college course crammed between its covers. If you want to understand how to make professional bread, this book is the one to buy. The recipes I've made so far from this book are accurate and the directions clear.
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