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17+ Works 3,333 Membros 50 Críticas 2 Favorited

About the Author

Peter Reinhart is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. Peter is a regular commentator on food and culture for public radio's One Union Station
Image credit: Peter Reinhart

Obras por Peter Reinhart

Associated Works

Artisan Cheese Making at Home (2011) — Prefácio — 151 exemplares
Best Food Writing 2004 (2004) — Contribuidor — 65 exemplares

Etiquetado

Conhecimento Comum

Membros

Críticas

I love it when a baker can wax poetic about bread, and Reinhart definitely can. He's passionate about bread, and it shows in the preface, introduction, and two substantial chapters that fills up over 100 pages we get to read through before even getting to the formulas. The deconstruction section is especially interesting as far as the science and nitty-gritty of the grains and mechanics go. Even if you don't care for that stuff, the formulas are clear and fully explained. A really fantastic addition to any food reference collection.… (mais)
 
Assinalado
BonBonVivant | 25 outras críticas | Jan 18, 2023 |
This is the book to choose first, if you are looking for a reference for bread-making especially with an emphasis on incorporating whole grains and manipulating pre-fermentation techniques. Straightforward instructions, with a wide array of recipes to address all the hearth and artisanal breads you might want to try.

Sections on pre-fermentation and autolyse are well-explained. Side column commentary makes it easy to see where tips and minor instructions can be managed. I especially liked the clear tabulation of ingredients as volume, ounces and my preference, grams. The tables also facilitated recalculating ingredients, based on personal preference, keeping the baker's percentages balanced for the basics (F-W-S-Y). Recommended for those less experienced in basic home bread baking yet, highly appropriate for the experienced baker to kick up their talents a notch or more.… (mais)
 
Assinalado
SandyAMcPherson | 3 outras críticas | Jan 8, 2023 |
This is the only bread baking book that I can think of that both the complete beginner and the little experienced will use. If you are short on time and would like to know what is the EASIEST way to make REAL bread, then this is the book for you. You won't find any shortcuts or anything like that but it truly is incredibly easy to make ANYTHING from this book.

It doesn't go deep into technique but it teaches you just enough technique to make the recipes in this book, only. It's very thorough actually for such a small book.

It's also very usable, I have tried 4 of the recipes and they were all good. Used the formulas at the back to use specific amount of flour, and I can easily tell you that there are no errors whatsoever.

As a somewhat experienced baker (by now), I can tell you that this book does not provide the ULTIMATE result if you're used to very high quality bread, but nothing in the supermarket would even come close to its quality. As Reinhart said, "every day". It's the type of bread you'd like to eat on a daily basis.

Plus, I like the idea of making the dough at night, popping it in the fridge, and then making it at any time you want within 4 days.

If you have a stand mixer, this will definitely be the easiest bread book you'll ever use. If you don't, don't worry, it would still be easy, as Reinhart provides instructions for making dough by hand as well. This is actually one of the rare bread baking books that don't ask for a lot of equipment.

The five chapters are:
1- Baking Basics (must-read if you have never made bread in your life).
2- Sourdough and Wild Yeast Fundamentals (Not very detailed but detailed enough for the lay man)
3- French Breads and Sourdough Hearth Breads (Yay, you get to use the starter that you made!)
4- Enriched Breads (Breads that contain oil/eggs/sugar...etc)
5- Rich Breads (Breads that are high in fat, relatively, and used in making sweet stuff).

Would recommend it.


… (mais)
1 vote
Assinalado
womanwoanswers | 4 outras críticas | Dec 23, 2022 |
A collection of recipes for salads, pastas, and regional specialties accompanies the story of a small cafe+a7 in a community united by a desire to do good through fine cooking.
 
Assinalado
StFrancisofAssisi | 2 outras críticas | Feb 5, 2022 |

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Estatísticas

Obras
17
Also by
4
Membros
3,333
Popularidade
#7,667
Avaliação
½ 4.3
Críticas
50
ISBN
35
Línguas
1
Marcado como favorito
2

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