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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by [Reinhart, Peter]
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Kindle Edition


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Length: 309 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Product description

Review

"We've always known how good whole grain breads are for us, but we've also known how they're usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary."

-Sara Moulton, Food Network host and author of Sara's Secrets for Weeknight Meals

"No one is better qualified-either as a teacher or as a baker-than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing."

-Nick Malgieri, author of How to Bake and A Baker's Tour

"Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation."

-Mollie Katzen, author of The Moosewood Cookbook


"I've spent years following directions from more than a dozen bread baking books. I've babied bowls of dough in various stages of fermentation, and I've only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence."

-James Peterson, author of Cooking

"Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter's innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads."

-Shirley Corriher, author of Cookwise

Book Description


Product details

  • Format: Kindle Edition
  • File Size: 74213 KB
  • Print Length: 320 pages
  • Publisher: Ten Speed Press (18 May 2011)
  • Sold by: PRH US
  • Language: English
  • ASIN: B004IK8PFU
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Screen Reader: Supported
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #86,265 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.5 out of 5 stars 239 reviews
Jenifer Stark
5.0 out of 5 starsas Reinhart's overnight soaking methods are so easy to learn
31 July 2016 - Published on Amazon.com
Verified Purchase
34 people found this helpful.
idateacher2
5.0 out of 5 starsStick with it, totally worth it
5 October 2017 - Published on Amazon.com
Verified Purchase
20 people found this helpful.
Sophy0075
4.0 out of 5 starsAn instructive, easy to read and fun guide for successful whole grain bread baking
13 May 2017 - Published on Amazon.com
Verified Purchase
20 people found this helpful.
Dave
5.0 out of 5 starsAccessible. Not too complicated. Not too simple.
22 July 2018 - Published on Amazon.com
Verified Purchase
13 people found this helpful.
Dan Galbraith
5.0 out of 5 starsI have finally made 100% whole wheat bread I enjoy eating, and I look forward to trying some ...
28 December 2014 - Published on Amazon.com
Verified Purchase
31 people found this helpful.