{"product_id":"peter-reinharts-whole-grain-breads-peter-reinhart-9781580087599","title":"Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]","description":"\u003cb\u003eIn this follow-up to his award-winning book \u003ci\u003eThe Bread Baker's Apprentice\u003c\/i\u003e, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you've ever had.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eWe know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? \u003cp\u003e\u003c\/p\u003eYes, says beloved baking instructor Peter Reinhart, but only if they are very, \u003ci\u003every\u003c\/i\u003e good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. \u003cp\u003e\u003c\/p\u003eAnd because his approach is also simpler and less labor intensive than conventional techniques, you'll \u003ci\u003echoose\u003c\/i\u003e to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. \u003cp\u003e\u003c\/p\u003eWritten in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Peter Reinhart\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 1580087590\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9781580087599\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/01\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.30lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.24h x 9.26w x 1.08d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 06\/04\/2007 pg. 46\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2007 pg. 113","brand":"Peter Reinhart","offers":[{"title":"Hardcover","offer_id":44049277321471,"sku":"9781580087599","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_6c7516f2-099d-429d-ab8e-aade5bfafc87.jpg?v=1685000653","url":"https:\/\/www.whiterainbookhouse.com\/products\/peter-reinharts-whole-grain-breads-peter-reinhart-9781580087599","provider":"WR Book House","version":"1.0","type":"link"}