From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

Informazioni sull?autore

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 several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.

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Established in 1994, we are a large new and used general interest bookstore located in the Uptown area of Minneapolis. Visit our online bookstore, www.magersandquinn.com, where we have over 500,000 new, used, and rare titles.

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Magers and Quinn Booksellers
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Purchase will be shipped upon receipt of payment including any additional shipping costs. MN residents add appropriate sales tax. We guarantee the condition of every book as it�s described on the Abebooks web sites. If you�re dissatisfied (Incorrect Item/Not as Described/Damaged) or if the order hasn�t arrived by the latest estimated delivery date, you�re eligible for a refund within 30 days of the estimated delivery date. Please contact us for any other return inquiries, and we�ll respond withi...

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