Posts Tagged ‘Peter Reinhart’s Artisan Breads Every Day Review.’

Peter Reinhart’s Artisan Breads Every Day Review.

Tuesday, June 26th, 2012

Peter Reinhart's Artisan Breads Every Day

Peter Reinhart’s Artisan Breads Every Day Review.

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Peter Reinhart’s Artisan Breads Every Day 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.

  • Amazon Sales Rank: #1571 in Books
  • Published on: 2009-09-29
  • Released on: 2009-10-27
  • Original language: English
  • Number of items: 1
  • Binding: Hardcover
  • 224 pages


  • ISBN13: 9781580089982
  • Condition: NEW
  • Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews:

Another Great Work From Peter Reinhart5
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.

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…

Remedy for the smallish $7 loaf from your local boulangerie, so-so home-baked stuff, and culinary blandom5
You just gotta love Peter Reinhart’s passion and nuanced expertise of baking. It may be difficult for everyone to understand but for those who bake, reading about fermentation and how wet a dough should be and technique is good stuff. I understand the roles of the commercial and wild yeasts and bacterias in sourdough starters so much better now and I’ve been doing them for over thirty years.

This book is a collection of the best baking recipes - breads, rolls, sweets - Peter Reinhart has collected and is thusly quite a bargain.

There is an evolution of thought and expanation of contemporary times here. This book is not just repackaged 2001 releases “Crust and Crumb” and “Bread Baker’s Apprentice” or even the 2007 “Peter Reinhart’s Whole Grain Breads” (which I thought was a major breakthough of understanding of a huge variety of whole grains as they relate to bread). Peter Reinhart explains were we are today with process.

“Artisan” bread has meaning for everyone. Consider pizza. We’ve all had the gummy and bland frozen reheat/home pizza that you have to intentionally burn a little to kill the nothingness of it all. Compare that the fire-oven pizza with char spots on the bottom, with the grittiness of par-toasted cornmeal clinging to the underside of a perfectly crunchy, yet creamy flavored and slightly smokey crust. That’s artisan. There is complicated texture and difference, even controversy, in flavor and texture of artisan breads. Add some artisan cheese and artisan sausage and it doesn’t get any better.

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.)
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“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 Publisher
* Master bread baker and innovator Peter Reinhart’s answer to the artisan bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease.
* Features 50 recipes for bread, bagels, pizza, and Reinhart’s first-ever pastry recipes.
* Peter Reinhart’s books have sold more than 250,000 copies.