Peter Reinhart's Artisan Breads Every Day (Hardcover)

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Editorial Reviews

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

Product Description

Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. PETER REINHART'S ARTISAN BREADS FAST replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools.

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Product Details

• Hardcover: 224 pages
• Publisher: Ten Speed Press (October 27, 2009)
• Language: English
• ISBN-10: 1580089984
• ISBN-13: 978-1580089982
• Product Dimensions: 10 x 8.1 x 0.9 inches
• Shipping Weight: 2.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #1,369 in Books (See Bestsellers in Books)

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  #7 in	Books > Cooking, Food & Wine > Baking > Bread
  #13 in	Books > Cooking, Food & Wine > Baking > Desserts
  #22 in	Books > Cooking, Food & Wine > Quick & Easy

Customer Reviews

Most Helpful Customer Reviews

25 of 29 people found the following review helpful:

5.0 out of 5 stars Another Great Work From Peter Reinhart, October 29, 2009

By	Chad J. Robertson (Baton Rouge, LA) - See all my reviews (REAL NAME)

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.

13 of 15 people found the following review helpful:

4.0 out of 5 stars Reinhart-Lite, November 2, 2009

By	Lil' Fresser (NY) - See all my reviews

Peter Reinhart is a generous teacher who in his last few books shared everything he knew about baking bread. This is a great thing if you're a certified breadhead. If you aren't you can easily be scared off by too much information.

In his latest book Peter turns down the tech talk... and is much more user freindely to the novice baker. The pictures are beautiful and inviting, the instruction clear. A great gift for beginner bakers. Of course there are cute tips for all of us, but most of the information Peter covered in previous books. (The fact that retarding the dough takes the place of making a preferment isn't rocket science - its basic bread science - but good science none the less.)

Did I mention the book is beautiful, clearly written and full of delicious recipes? Well it is..

As I mention this is Reinhert-Lite for your friends that love the bread you make and want to try it themselves...

2 of 2 people found the following review helpful:

5.0 out of 5 stars Simply fabulous, November 18, 2009

By	sunny_in_the_south (Georgia) - See all my reviews

Amazon Verified Purchase

I received Peter's book last week, mixed together the focaccia recipe on Saturday, watched it bubble and grow in the refrigerator, and with great anticipation baked up my first attempt Tuesday evening. All I can say is WOW. I was nervous after dumping the dough onto the pan; it didn't seem like it was ever going to be able to rise an inch. But it did (although it took more than one hour - I finally put it in my microwave hood with the light on below it to provide a bit more warmth). I had made the herbed oil (mine's not as pretty as Peter's), I liberally sloshed that over the dough, and popped it into the oven. I also sprinkled about 1 cup of shredded parmesan over the bread right before I considered it done. Quite fabulous and easy. I've made focaccia before with rather disappointing results. This is truly as good as anything I've ever eaten from a bakery. My kids were thrilled - we have a new favorite. And I can hardly wait to try other recipes. Biscuits are on the menu for Thanksgiving. Peter declares they are the best. If they are as good as the focaccia, then I am sure they will be the best.