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Editorial Reviews
From Publishers Weekly
Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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
–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
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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international breads, hearth breads, specialty breads, soaker ingredients, chop the soaker, delayed fermentation method, biga ingredients, extra whole wheat flour, soaker use, whole wheat hearth bread, mixed leavening method, refrigerate the mash, biga pieces, final dough, resume kneading, tablespoons temperature, wild yeast starter, silicon neat, knead with wet hands, prepare the oven for hearth, windowpane test, metal pastry scraper, much extra flour, mother starter, unscalded milk Key Phrases - Capitalized Phrases (CAPs): (learn more)
Enriched Breads, Salt Instant, United States, Following the Flavor, Bread Baker's Journey Back, San Francisco, Philippe Gosselin, North Carolina, Camp Bread, The Bread Baker's Apprentice, Emily Buehler, Saint Lucy, Jennifer Lapidus, Santa Lucia, Bread Bakers Guild of America, Brother Juniper, Asheville Bread Festival, Sprouted Wheat Flour, Whole Wheat Sandwich Bread New!
Books on Related Topics Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
international breads, hearth breads, specialty breads, soaker ingredients, chop the soaker, delayed fermentation method, biga ingredients, extra whole wheat flour, soaker use, whole wheat hearth bread, mixed leavening method, refrigerate the mash, biga pieces, final dough, resume kneading, tablespoons temperature, wild yeast starter, silicon neat, knead with wet hands, prepare the oven for hearth, windowpane test, metal pastry scraper, much extra flour, mother starter, unscalded milk Key Phrases - Capitalized Phrases (CAPs): (learn more)
Enriched Breads, Salt Instant, United States, Following the Flavor, Bread Baker's Journey Back, San Francisco, Philippe Gosselin, North Carolina, Camp Bread, The Bread Baker's Apprentice, Emily Buehler, Saint Lucy, Jennifer Lapidus, Santa Lucia, Bread Bakers Guild of America, Brother Juniper, Asheville Bread Festival, Sprouted Wheat Flour, Whole Wheat Sandwich Bread New!
Books on Related Topics Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Books on Related Topics
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What Do Customers Ultimately Buy After Viewing This Item?
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58% buy the item featured on this page: Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor $23.10 |
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18% buy The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread $23.10 |
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11% buy Peter Reinhart's Artisan Breads Every Day $19.80 |
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7% buy Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking $16.37 |
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