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Sep 01, 2006
| ISBN 9781580088022
Apr 13, 2011
| ISBN 9781607741329
Also available from:
Sep 01, 2006 | ISBN 9781580088022
Apr 13, 2011 | ISBN 9781607741329
The heart and soul of classic bread baking, from master baker Peter Reinhart
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.
PETER REINHART, the author of eight books on bread and baking, including three James Beard Award winners, is a baking instructor and faculty member at Johnson and Wales University.
1999 James Beard Award Winner
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