Recipes from Peter Reinhart
Peter Reinhart is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.
List of Books
- Brother Juniper's Bread Book: Slow Rise As Method and Metaphor (1991)
- *Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (2001)
- American Pie: My Search for the Perfect Pizza (2003)
- Crust & Crumb: Master Formulas for Serious Bread Bakers (2006)
- Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor (2007)
- Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (2009)
- *The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread (2016)
Bagels - 2 recipes, one from The Bread Baker's Apprentice and the other from Artisan Breads Every Day
Vienna Bread - from The Bread Baker's Apprentice
New York Deli Rye - from The Bread Baker's Apprentice (sourdough starter plus yeast)
Pain à l’Ancienne Rustic - from Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
Tuscan Bread - from The Bread Baker's Apprentice (uses a cooked flour paste)
Crispy Rye And Seed Crackers - from Artisan Breads Every Day
