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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 (35) Used (5) from $21.94
Avg. Customer Rating:  37 reviews
Sales Rank: 3257
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:
 Reinhart rides again October 1, 2007
9 out of 13 found this review helpful
Peter Reinhart's books are capable of changing your life. I have baked bread for many years, but when I encountered The Bread Baker's Apprentice, the quality of my bread, not to mention my enjoyment and understanding of the process, reached entirely new levels. The new book is no different. I've been baking from it for about a month now and without a doubt this is the best whole grain bread I've ever made. The new techniques seem to handle all the complaints that people have had about whole grains. If for nothing else, the whole wheat pizza crust (that really works) is worth the price of the book. Read it, eat it, live it.
Mashfully Delightful... September 25, 2007
16 out of 18 found this review helpful
After devouring the Bread Baker's Apprentice and mastering his delayed fermentation techniques my bread baking skills have improved 10-fold.
Unfortunately as the amount of baking I do has increased so has the paunch around my midsection. Whole grain baking was never for me because I always got a low rising, bland, dense product that wasn't good for anything but croutons or toast. Having baked and sampled some of Peter's recipes I am on the way to becoming a whole grain convert.
The recipes within this new book are not for inexperienced baker's, while anyone can probably follow the recipes a two or three day process is required to attain flavorful loaves and most home baker's lack the patience and desire to stretch the boundaries of baking from practical to phenomenal.
As a former long time homebrewer the techniques and concept of extracting flavor from the grain came pretty easily to me. I began to wonder how the grains could be manipulated by holding them in staggered temperatures throughout the mashing process as they do with beer. That's what this book will do for a serious bread fanatic - it will open new doors and enable the average baker to realize that whole grain breads can be very good if done correctly - as I learned while sampling market fare while I was in Portland, Oregon several years ago.
The only thing that would have made this book better was perhaps some new recipes. Peter provides whole grain conversion recipes for many classic breads. I would like to have seen some breads with new ingredients,nuts,dried fruits and cheeses but the foundation is there for the homebaker to proceed on his/her own.
This book is well worth the investment....
Whole Grain Breads September 24, 2007
2 out of 5 found this review helpful
Peter Reinhart's new book on whole grain breads is masterful, like all his other books. His explanations are easy to understand both for novices and experienced bakers. His books are a pleasure to read and his techniques both creative and satisfying to execute. Well worth the results!
For a serious Whole Grain Baker, This book is for you September 22, 2007
17 out of 20 found this review helpful
This book is not for anyone and unless you appreciate the art and the science of baking, you might find this book too complicated. This book would be the right one if you:
-are a whole grain lover, or thinking of exploring whole grain baking
-loves artisan baking and not satisfied with "quick-and-easy" bread machine bread recipes
-have tried wholegrain baking before but failed miserably because you weren't sure what you were doing
-don't mind going extra mile for the greatest tasting whole grain bread you ever had
-loves to tweak and make your own recipes
Just as the title says, it is "Whole Grain Bread" book. You will not see any recipe with less than 50% whole wheat in it. If you are not sure how you would like whole grain breads, you should try another Peter Reinhart's book "The Bread Baker's Apprentice" and try his whole grain bread recipe first. "The Bread Baker's Apprentice" book will provide you with great artisan bread recipes around the world and most of his recipes are not whole grain, so it will give you a good place to get started with the art of bread baking.
I got this book just a week ago and as a serious bread baker who likes to bake more whole grain, I just LOVE this book. I tried out a couple of recipes, and it is AMAZING how great the bread taste. It is worth your effort and this book will make you not want to go back to your regular loaf of bread at supermarket.
Some people wrote his recipes are too long and tedious in their reviews, but this is what makes his recipes fool-proof. If you follow his recipes, it is very hard to mess up your bread. Again, this is not a casual bread cook book. You should consider this more like a text book. He will teach you everything you need to know about Whole Grain Bread Baking.... So, when you get a copy of this book you should not skip the first few chapters where he explains why all these steps are necessary to successfully bake a whole grain bread.
I highly recommend this book to all serious bread bakers.
Best Bread Book Yet! September 17, 2007
3 out of 7 found this review helpful
Peter has done it again, only better. It is worth taking the time to read the first part of the book to really understand what is happening and why. The bread is not only tasty but a real adventure. Well worth the read and the taste.
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