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Peter Reinhart's Artisan Breads Every Day Hardcover – October 27, 2009


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Peter Reinhart's Artisan Breads Every Day + The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Bakers Couche - Flax Linen Proofing Cloth 26''x35''
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Product Details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press; 10.2.2009 edition (October 27, 2009)
  • Language: English
  • ISBN-10: 1580089984
  • ISBN-13: 978-1580089982
  • Product Dimensions: 8.3 x 0.8 x 10.4 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (197 customer reviews)
  • Amazon Best Sellers Rank: #9,110 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

With "no-knead" bread recipes all the rage now, expert baker Reinhart (Whole Grain Breads) has come back with a process that is slightly more involved but much more productive than the limited classic no-knead method, yielding all manner of sweet, savory and sandwich breads. He introduces a "stretch and fold" technique that, combined with a slow rise and without the lengthy prefermentation that his and other artisan bakers' recipes usually require, means more freedom and less active work time, but still a very flavorful product. To make French baguettes, for example, only one brief knead is required; then, after an overnight or multiday rise, the dough is ready for shaping—much better than being shackled to the kitchen for an entire morning for multiple rises, as is usually the case in baguette making. Other great breads, such as focaccia, soft cheese bread and even panettone, get similar preparation makeovers. Reinhart occasionally calls for a starter, but his carefully constructed, nonintimidating mother starter method should encourage the wary. For bakers who have come to bread through the no-knead route, Reinhart's thorough, detailed recipes offer a perfect way to expand their repertoire without getting their hands too sticky or giving up too much of their time, while those who are already fans will appreciate having a little more room in their schedule while still producing terrific breads. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable”
--Mario Batali, author of Molto Italiano

“I’ve been using Peter’s overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approach–no poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered.”
--Heidi Swanson, author of Super Natural Cooking

“Peter Reinhart’s thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using Artisan Breads Every Day a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb.”
--Nancy Baggett, author of Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

“For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. Peter Reinhart’s Artisan Breads Every Day is one of the first books of its kind that actually made me want to stop reading and start baking.”
--Russ Parsons, author of How to Peel a Peach

More About the Author

PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning WHOLE GRAIN BREADS; the 2002 James Beard and IACP Cookbook of the Year, THE BREAD BAKER'S APPRENTICE; and the 1999 James Beard Award-winning CRUST AND CRUMB. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.

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Customer Reviews

Overall a great book that I would recommend to anyone wanting to start bread making.
Jen
After looking at the options out there I chose this one becase it was well written, had clear and easy to follow instructions, and great collection of recipes.
Tchen
The recipes in this book are very easy to follow and make the best bread I have ever tasted.
S. Gale

Most Helpful Customer Reviews

164 of 172 people found the following review helpful By Pamela Schmidt on November 20, 2009
Format: Hardcover Verified Purchase
I was a tester for this book. I tested all of its recipes and almost all of the variations. This book is perfect for either a complete novice or an accomplished baker. It is written in a straight-forward, down to earth manner and has great pictures illustrating all the techniques, various stages, and final products. Even though I am an accomplished baker, I learned a lot of new techniques from the information contained in this book that either improved and or simplified my bread making. All of the recipes work. There is not one dud in the entire book! The recipes run the gamut from lean relatively simple breads, e.g., basic baguettes, to more complex products, e.g., croissants. If I could only own one of Peter Reinhart's books this is the one I would choose. There is a lifetime of baking in this book.
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156 of 166 people found the following review helpful By Chad J. Robertson on October 29, 2009
Format: Hardcover
I have been baking bread as a hobby for a little over 2 years. I have always been fascinated with baking bread but I never found a satisfactory resource until I found Peter Reinhart's "Bread Baker's Apprentice." This was a great resource as Peter is a very skilled teacher and conveyor of information. I also purchased a copy of Peter's "Whole Grain Bread's" and was equally excited by the bread baking techniques that he shares. Also, you can see an evolution in the baking style between the two books as the author seems to learn from each publication. I purchased this newest book yesterday, and after reading through it I can see that he has continued to learn and I really appreciate the techniques used in this book as they are even easier to perform, and easier to understand, than the first two books. This book is great for people just getting into bread baking as it contains many of the same fundamental styles of bread found in Peter's other books. However, if you already own Peter's previous publications do not let that deter you from purchasing this one as there are new techniques and formula's for different breads. I am especially looking forward to trying the formulas in the section on Cheese bread, as well as the onion and wild rice bread. The techniques presented in this book are simpler, and more straightforward than previous ones as the formulas are streamlined so that the use of a seperate pre-fermented dough is not necessary. Also, these recipes, although still requiring at least two days, take less hands-on time to make. I am very excited to try the breads presented in this book, and I would highly recommend anyone who enjoys baking bread to purchase this exciting new work from Peter Reinhart.
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107 of 115 people found the following review helpful By Catherine on December 6, 2010
Format: Hardcover Verified Purchase
I purchased this book as a gift for my daughter, who is learning to bake artisan breads, but has young children and limited time. I like the color photograph illustrations and the recipes seem good, but I do not like the format. The instructions are all in paragraph format and difficult to follow. My daughter says she finds herself reading and rereading several times to remember the order of all the steps. A 1, 2, 3 style list of instructions would have been so much easier to follow. I, too, like to be able to glance at a recipe quickly (while my hands are all floury) without searching through paragraphs, looking for what I need to know. Imagine trying to keep track of steps with 3 little children at your feet...not so easy.

I own the Bread Baker's Apprentice by Peter Reinhart and love it, so I expected this to be in a similar format, just with simpler processes to produce great bread. Bread Baker's Apprentice is laid out with a clear 1, 2, 3, etc. step by step of the instructions. I wish he had done the same with Artisan Breads Every Day.

Another small gripe is that the bakers' percentages are all listed in a table near the back of the book, rather than with each recipe. This is useful, but I would like to have the reference right at hand with the recipe. Some books use a chart format for ingredients, listing the ounces, grams (sometimes cups and spoons volume) as well as bakers' percentage so all is right at hand.

I do like that Artisan Breads Every Day gives measurements in grams as well as ounces and volume. I would like to have seen grams in the Bread Baker's Apprentice. As I make each recipe, I use the unit conversion on my scale and pencil in the grams beside each ingredient. Grams are more universal as well as more precise.
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33 of 33 people found the following review helpful By Andy in Washington TOP 500 REVIEWERVINE VOICE on March 4, 2012
Format: Hardcover Verified Purchase
First things first. I have been baking bread and pizzas for more than 30 years, and within a few days of receiving this book, I learned a few things and saw some improvements. Since baking better bread is the only purpose of this book, it ranks as a success.

I'd say the book is ideal for either beginners or "experts" like me, as long as you are willing to throw away (or at least forget for a while) everything you know about baking bread. In my years of baking, I learned that you can't freeze dough, yeast likes warm places, and the longer you knead dough, the better. Reinhart has a different opinion, and he seems to be correct.

The Good Points

* So far I have made baguettes, sourdough and pizza using recipes and techniques in the book. All turned out excellent. I can now bake "crusty" baguettes on demand, and can produce that micro-thin, slightly stretchy pizza crust in a kitchen 3000 miles from New York (although with slight additions to Peter's recipe).

* I always "knew" you couldn't freeze dough, but following Peter's advice, I now regularly freeze dough for pizza, and it turns out great. Combined with premeasured bags of frozen sauce, fresh hot pizza is now a "freezer" item. Awesome, except for my diet.

* I learned new techniques for working with dough, and for the most part they seem to work great. The book organizes the basic dough techniques (stretching, proofing, etc) in one section at the front of the book so you can find them easily. (More on this below).

* Subject to some issues described below, the instructions are reasonably easy to follow. They are written in easy-to-understand terms, and Peter avoids the usual pedantic language often found in higher-end cookbooks.
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