With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE,
home and professional bakers will be making whole grain loaves so delicious that
they put white breads to shame. After much tinkering and trial and error (with
help from more than 250 recipe testers), beloved baking instructor Peter
Reinhart has improved and simplified his groundbreaking delayed fermentation
method to successfully meet the whole grain challenge with less hands-on time in
the kitchen. Including recipes for both partial and 100-percent whole grain
hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is
the definitive guide to baking incredible and healthful artisan-quality bread.
- Master bread baker and innovator Peter Reinhart's answer to the whole
grain revolution, with time-saving techniques for making extraordinary whole
grain breads, bagels, crackers, and more.
- Includes 55 master formulas (including baker's percentages, nutrition
facts, and ingredient measures in volume, ounce, and gram measures), plus 40
styled food shots and 150 instructional photos.
- THE BREAD BAKER'S APPRENTICE was the 2002 James Beard Cookbook of the Year
and 2002 IACP Cookbook of the Year. CRUST AND CRUMB was a 1999 James Beard
- Peter Reinhart's books have sold more than 175,000 copies.
James Beard Foundation Cookbook Awards Baking & Dessert Winner!
Considered “The Bread Prophet”, Peter Reinhart is one of the favorites on
“Baking purists can rejoice about Peter Reinhart's Whole Grain Breads
. How lucky
we are that Reinhart is willing to work out the nitty-gritty of enzyme activity
and hydration ratios. Thanks to his monklike devotion, the rest of us can avail
ourselves of a similar devotion to eating it.”
“Reinhart is the balding
rock god of bread, so his books take on a must-have fervor among bread
100 Favorites List: “The Bread Prophet” and his “excellent
Whole Grain Breads
“This enthusiastic tome . . .
will be eagerly received by serious bakers . . . Whether or not a home baker is
looking for healthier recipes, Reinhart's peerless way of writing about bread is
sure to inspire a new respect for whole grains.”
“[An] impressive new
work . . . highly recommended.”
“A meticulous cookbook . . . for those who take their
—San Jose Mercury