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| Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor | 
 enlarge | Creator: Peter Reinhart
Publisher: Ten Speed Press
Category: Book
List Price: $35.00
Buy New: $21.94
You Save: $13.06 (37%)
New (34) Used (5) from $21.94
Avg. Customer Rating:  37 reviews
Sales Rank: 3196
Media: Hardcover
Number Of Items: 1
Pages: 309
Shipping Weight (lbs): 3.2
Dimensions (in): 10.1 x 9.1 x 1.1
ISBN: 1580087590
Dewey Decimal Number: 641.815
EAN: 9781580087599
ASIN: 1580087590
Publication Date: August 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
| Showing reviews 1-5 of 37 | | ... 8 NEXT » |
 It worked for me. September 27, 2008
0 out of 1 found this review helpful
I have a Panasonic bread machine and really have had a difficult time making whole grain bread that wasn't heavy and soggyish. Reinhart's idea of making a biga and soaker first is something I would never in a million years have thought of. It worked for me and it really isn't complicated and difficult at all. My bread is now light and airy from top to bottom. I rest my case. Now I'd dying to get his pizza book. yummy yum yum.
so far, so good September 22, 2008
0 out of 1 found this review helpful
I've had this book a rather short time, but I've read through it and baked two of the breads. I made the basic sandwich bread and the challah, both which turned out very delicious. I've baked a fair number of 100% whole wheat breads, and these were by far the best I've ever tried. The recipes were fairly simple, as long as you follow his instructions and are sure to read through the beginning chapters. He was very clear on how things should feel, look, etc, which is nice.
Thorough September 16, 2008
0 out of 1 found this review helpful
Peter Reinhart is a grain and bread expert! This book provides a history and thorough study of grains. His recipes are delicious and well worth the extra time. Be prepared for a study of bread!
 This Guy Knows His Bread! September 8, 2008
0 out of 1 found this review helpful
I found this book very readable and chock-full of useful information. The background history was increibly helpful in understanding the "whys" of what whole wheat bread making is all about. I got lost in a couple of places in the actual recipes because I wasn't sure which starter I was supposed to use when. I suppose I will figure that out in my second reading of the book. Overall, it is a great read and wonderful resource.
The Master of Bread Outdoes Himself August 13, 2008
1 out of 2 found this review helpful
Peter R. is the most accomplished bread baker in the U.S. and he is also the best teacher. He has the ability to explain the simplest things in the clearest language step-by-step and leave you almost smelling the aroma of the bread at the end of the recipe. This book focuses on the very nutritious and visually appealing breads using whole grains. This is not a literary review written after just reading the book or looking at the incredible pictures (which are important). I have made almost all of the breads from this book and find his recipes to be outstanding. As with his other books, you will also learn an enormous amount about the breads and the processes at work. I think this guy is a star and his books are a national treasure.
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