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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [A Baking Book] by [Peter Reinhart]

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Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [A Baking Book] Kindle Edition

4.7 out of 5 stars 456 ratings

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Length: 226 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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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


From the Hardcover edition.

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. --This text refers to the hardcover edition.

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
456 customer ratings
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Reviewed in the United States on March 4, 2012
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Reviewed in the United States on August 16, 2017
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Reviewed in the United States on April 3, 2014
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Reviewed in the United States on June 8, 2015
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Top international reviews

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4.0 out of 5 stars Some new techniques, and lovely breads as usual
Reviewed in the United Kingdom on August 7, 2010
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61 people found this helpful
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Andrew Lale
2.0 out of 5 stars Doesn't work for me
Reviewed in the United Kingdom on January 15, 2018
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Pammi
5.0 out of 5 stars Top bread baking book
Reviewed in the United Kingdom on January 24, 2016
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2 people found this helpful
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JamesB
4.0 out of 5 stars A good option to cover the basics
Reviewed in the United Kingdom on January 11, 2013
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5 people found this helpful
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Lignum Vitae
5.0 out of 5 stars Great book
Reviewed in the United Kingdom on May 27, 2018
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Howcroft
5.0 out of 5 stars You won't regret buying this
Reviewed in the United Kingdom on April 25, 2015
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Rowena Laforet
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on May 2, 2017
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rita
5.0 out of 5 stars Baking Bread
Reviewed in the United Kingdom on June 20, 2014
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Ruth
5.0 out of 5 stars ... books before which were ok but these ones were easy to do and taste amazing
Reviewed in the United Kingdom on November 17, 2014
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C. B. Whitehead Esq
5.0 out of 5 stars Necessary reading for home bakers.
Reviewed in the United Kingdom on November 19, 2013
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R Doc
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on October 2, 2015
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Gotlieb
2.0 out of 5 stars I like P. Reinhart very much
Reviewed in Canada on January 10, 2017
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5 people found this helpful
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Dr J R Preston
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on January 23, 2015
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kjmac
5.0 out of 5 stars LOVE BREAD ...THEN THIS BOOK IS FOR YOU!
Reviewed in Canada on March 5, 2013
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S. Arturi
4.0 out of 5 stars useful book+good recipes+easy to use
Reviewed in the United Kingdom on April 5, 2010
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16 people found this helpful
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