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Peter Reinhart's Whole Grain Breads, New Techniques, Extraordinary Flavor - Peter Reinhart
book is out-of-stock
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Peter Reinhart:

Peter Reinhart's Whole Grain Breads, New Techniques, Extraordinary Flavor - new book

2011, ISBN: 9781607741305

ID: 9200000033292268

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very 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. In this follow-up to his award-winning book The Bread Baker?s Apprentice, Reinhart offers groundbreaking methods for making whole ..., We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very 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. In this follow-up to his award-winning book The Bread Baker?s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you?ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you?ll choose 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.Written 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.Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper?s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper?s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker?s Apprentice. From the Hardcover edition.Taal: Engels; Formaat: ePub met kopieerbeveiliging (DRM) van Adobe; Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ; Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software; Verschijningsdatum: mei 2011; ISBN10: 160774130X; ISBN13: 9781607741305; , Engelstalig | Ebook | 2011, Recepten, Brood, Ten Speed Press

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Peter Reinhart's Whole Grain Breads - Potter/tenspeed/harmony
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Potter/tenspeed/harmony:

Peter Reinhart's Whole Grain Breads - new book

2011, ISBN: 9781607741305

ID: 16469037

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very 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. In this follow-up to his. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very 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. In this follow-up to his award-winning book The Bread Bakers Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any youve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, youll choose 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. Written in Reinharts 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 Reinharts innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor. Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Junipers Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Junipers Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Co. eBooks, Food and Drink~~Cookery dishes and courses~~Cakes, Baking, Icing & Sugarcraft, Peter Reinhart's Whole Grain Breads~~EBook~~9781607741305~~Ron Manville, Peter Reinhart, , Peter Reinhart's Whole Grain Breads, Peter Reinhart, 9781607741305, Potter/tenspeed/harmony, 05/18/2011, , , , Potter/tenspeed/harmony

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Peter Reinhart´s Whole Grain Breads - Peter Reinhart
book is out-of-stock
(*)
Peter Reinhart:
Peter Reinhart´s Whole Grain Breads - new book

2002

ISBN: 9781607741305

ID: 125965035

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very 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. In this follow-up to his award-winning book The Bread Baker´s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you´ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you´ll choose 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. Written 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. Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper´s Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper´s Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker´s Apprentice. From the Hardcover edition. New Techniques, Extraordinary Flavor eBook eBooks>Fremdsprachige eBooks>Englische eBooks>Ratgeber & Freizeit>Kochen, Potter/TenSpeed/Harmony

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Peter Reinhart´s Whole Grain Breads - Peter Reinhart
book is out-of-stock
(*)
Peter Reinhart:
Peter Reinhart´s Whole Grain Breads - new book

ISBN: 9781607741305

ID: 121326077

In this follow-up to his award-winning book The Bread Baker´s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you´ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very 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. And because his approach is also simpler and less labor intensive than conventional techniques, you´ll choose 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. Written 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. From the Hardcover edition. New Techniques, Extraordinary Flavor eBook eBooks>Fremdsprachige eBooks>Englische eBooks>Ratgeber & Freizeit>Kochen, Potter/TenSpeed/Harmony

New book Thalia.ch
No. 35945685 Shipping costs:DE (EUR 12.57)
Details...
(*) Book out-of-stock means that the book is currently not available at any of the associated platforms we search.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor - Peter Reinhart
book is out-of-stock
(*)
Peter Reinhart:
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor - new book

ISBN: 9781607741305

ID: 9781607741305

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Peter-Reinharts-Whole-Grain-Breads~~Ron-Manville Breads>Breads NOOK Book (eBook), Potter/TenSpeed/Harmony

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Details of the book
Peter Reinhart´s Whole Grain Breads
Author:

Reinhart, Peter

Title:

Peter Reinhart´s Whole Grain Breads

ISBN:

9781607741305

Details of the book - Peter Reinhart´s Whole Grain Breads


EAN (ISBN-13): 9781607741305
Publishing year: 5
Publisher: Ten Speed Press

Book in our database since 04.01.2008 19:05:35
Book found last time on 30.10.2016 12:05:11
ISBN/EAN: 9781607741305

ISBN - alternate spelling:
978-1-60774-130-5

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