Book
Peter Reinhart's artisan breads every day : fast and easy recipes for world-class breads / Peter Reinhart ; photography by Leo Gong. --
"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.
Record details
- ISBN: 1580089984
- ISBN: 9781580089982
- Physical Description: 216 p. : col. ill.
- Edition: 1st ed. --
- Publisher: Berkeley : Ten Speed Press, c2009.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (p. 204-205), Internet addresses and index. |
| Immediate Source of Acquisition Note: | LSC 37.00 |
Search for related items by subject
| Subject: | Bread. Quick and easy cookery. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Cookstown Branch | 641.815 Rei | 31681002054054 | NONFIC | Available | - |
- Baker & Taylor
A master bread maker presents 50 time-saving artisan bread recipes for bagels, pizza and loaves that utilize shaping and cooking techniques and lessen dependence on arduous kneading, long rising durations and expensive bakery equipment. - Baker & Taylor
"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. - Random House, Inc.
The 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.
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 stepâfrom preparation through pulling pans from the ovenâa 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.
America'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.Â
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.
