WHOLE GRAIN BREADS By Peter Reinhart

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 Award Winner.
• Peter Reinhart's books have sold more than 175,000 copies.

Reviews

“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.”
—Boston Globe

“Reinhart is the balding rock god of bread, so his books take on a must-have fervor among bread bakers.”
—Newark Star Ledger

100 Favorites List: “The Bread Prophet” and his “excellent Whole Grain Breads.”
—Saveur

“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.”
—Publishers Weekly

“[An] impressive new work . . . highly recommended.”
—Library Journal

“A meticulous cookbook . . . for those who take their bread seriously.”
—San Jose Mercury News