Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

0.0 stars
0 reviews ratings
Q&A
$25.64
FREE shipping available on $50 + orders
If your order totals $50 or more and you select Value shipping, this item and any other qualifying items ship for free!
FREE pickup
Sold by Walmart.com

Click on these options to see if you can get it by Christmas

 
Showing options for 07095
Type
Value
Data unavailable
$4.97
Standard
Data unavailable
$6.97
Expedited
Data unavailable
$8.97
Rush
Data unavailable
$10.97
 
Showing options for 07095
Hardcover, Ten Speed Press, 2007, ISBN13 9781580087599, ISBN10 1580087590

About this item

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.
"






Specifications

Contributed by: Manville, Ron
Publisher: Ten Speed Press
Publish Date: Sep 01, 2007
ISBN-13: 9781580087599
ISBN-10: 1580087590
Format: Hardcover
Number of Pages: 320
Written in: ENG
Shipping Weight (in pounds): 3.25
Product in Inches (L x W x H): 10.3 x 9.3 x 1.1
Show

Customer reviews

Be the first to review this item. Share your rating and review so that other customers can decide if this is the right item for them.

Customer Q&A

Have questions? Get answers from experts and customers who own this product.

Ask a question

If you would like to share feedback with us about pricing, delivery or other customer service issues, please contact customer service directly.


Q&A tips and guidelines

Q&A Exchange Guidelines

When writing your question or answer, please follow these guidelines:

  • Do: Make sure your question is directly related to the product
  • Do: Be specific and provide as many details as possible
  • Do: Include the model number (if applicable)
  • Do: Write your question in English
  • Do Not: Include personal information (such as your full name)
  • All submitted questions and answers are subject to the terms set forth in our Terms and Conditions

We reserve the right not to post your question or answer if it contains any of the following:

  • Any information not related to the actual merchandise or topic
  • Obscenities, discriminatory language or other language not suitable for a public forum
  • Advertisements or “spam” content
  • Email addresses, physical addresses or other forms of contact information
  • Critical or spiteful comments on other questions or answers posted on the page or their authors
  • Any imagery that demonstrates incorrect use of the merchandise
  • Anything that Walmart deems to be inappropriate, at Walmart's discretion

Provide as many details as possible, including the model number (if applicable).

Remember: Don’t include personal information (such as your full name).


Preview Question

Walmart does not sponsor, recommend or endorse any third party product or service, or any customer ideas or advice.

Thank you.

Questions will be checked against our question guidelines and posted within five to seven business days.

Product Recommendations

Your recently viewed items

Clear this list