Location: Home » Wine Glasses » Bread » Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

The Oenophile Network Blog & Forum Links

Wine Blog
Wine Forum

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

enlarge

Creator: Peter Reinhart
Publisher: Ten Speed Press
Category: Book

List Price: ~~$35.00~~
Buy New: $21.94
You Save: $13.06 (37%)

New (34) Used (7) from $19.10

Avg. Customer Rating: 4.5 out of 5 stars

37 reviews
Sales Rank: 2959

Media: Hardcover
Number Of Items: 1
Pages: 309
Shipping Weight (lbs): 3.2
Dimensions (in): 10.1 x 9.1 x 1.1

ISBN: 1580087590
Dewey Decimal Number: 641.815
EAN: 9781580087599
ASIN: 1580087590

Publication Date: August 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

Similar Items:

•	The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
•	Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
•	Crust & Crumb: Master Formulas for Serious Bread Bakers
•	Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
•	American Pie: My Search for the Perfect Pizza

Editorial Reviews:

Product Description
With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.

Customer Reviews: Read 32 more reviews...

5 out of 5 stars

It worked for me. September 27, 2008
0 out of 1 found this review helpful

I have a Panasonic bread machine and really have had a difficult time making whole grain bread that wasn't heavy and soggyish. Reinhart's idea of making a biga and soaker first is something I would never in a million years have thought of. It worked for me and it really isn't complicated and difficult at all. My bread is now light and airy from top to bottom. I rest my case. Now I'd dying to get his pizza book. yummy yum yum.

5 out of 5 stars

so far, so good September 22, 2008
0 out of 1 found this review helpful

I've had this book a rather short time, but I've read through it and baked two of the breads. I made the basic sandwich bread and the challah, both which turned out very delicious. I've baked a fair number of 100% whole wheat breads, and these were by far the best I've ever tried. The recipes were fairly simple, as long as you follow his instructions and are sure to read through the beginning chapters. He was very clear on how things should feel, look, etc, which is nice.

5 out of 5 stars

Thorough September 16, 2008
0 out of 1 found this review helpful

Peter Reinhart is a grain and bread expert! This book provides a history and thorough study of grains. His recipes are delicious and well worth the extra time. Be prepared for a study of bread!

4 out of 5 stars

This Guy Knows His Bread! September 8, 2008
0 out of 1 found this review helpful

I found this book very readable and chock-full of useful information. The background history was increibly helpful in understanding the "whys" of what whole wheat bread making is all about. I got lost in a couple of places in the actual recipes because I wasn't sure which starter I was supposed to use when. I suppose I will figure that out in my second reading of the book. Overall, it is a great read and wonderful resource.

5 out of 5 stars

The Master of Bread Outdoes Himself August 13, 2008
1 out of 2 found this review helpful

Peter R. is the most accomplished bread baker in the U.S. and he is also the best teacher. He has the ability to explain the simplest things in the clearest language step-by-step and leave you almost smelling the aroma of the bread at the end of the recipe. This book focuses on the very nutritious and visually appealing breads using whole grains. This is not a literary review written after just reading the book or looking at the incredible pictures (which are important). I have made almost all of the breads from this book and find his recipes to be outstanding. As with his other books, you will also learn an enormous amount about the breads and the processes at work. I think this guy is a star and his books are a national treasure.

Powered by Associate-O-Matic

Customer Service

Contact Customer Service
Ordering
Tracking Your Package
Shipping Information
Domestic Shipping Rates
International Shipping Rates
Returns
Gifts & Gift Certificates
Privacy & Security

Untitled Document Disclaimer: This is an Amazon storefront - the products referenced on this site are manufactured and sold by parties other than the Oenophile Network. The Oenophile Network makes no representations regarding either the products or any information vendors offer about their products. Any questions, complaints, or claims regarding the products must be directed to the appropriate manufacturer or vendor, or to Amazon.com.