Författare

Peter Reinhart

Bästsäljande7 verk2 språk

Peter Reinhart är en uppskattad författare inom Mat och dryck med totalt 7 böcker tillgängliga på Bokkollen, utgivna hos Ten Speed Press, Random House USA Inc, Andrews McMeel Publishing.

Bland verken finns Bread Baker's Apprentice, 15th Anniversary Edition, som toppar listan över Peter Reinharts populäraste böcker. Verken spänner över mat & dryck och tilltalar läsare som uppskattar genren.

Det senast publicerade verket av Peter Reinhart är Pizza Quest, utgivet 2022.

Letar du efter något nytt att läsa? Prova American Pie – ett annat uppskattat verk av Peter Reinhart.

På Bokkollen gör vi det enkelt att navigera i Peter Reinharts författarskap. Vår databas uppdateras ständigt med nya släpp och format, så oavsett om du söker efter en lättläst pocket för semestern, en lyxig inbunden presentutgåva eller en digital ljudbok för pendlingen, har vi rätt utgåva för dig.

Jämför snabbt och smidigt priser på alla böcker av Peter Reinhart hos Sveriges ledande bokhandlare – som Adlibris, Bokus och Akademibokhandeln – och hitta alltid det bästa erbjudandet utan att betala för mycket.

Bread Baker's Apprentice, 15th Anniversary Edition
Mest populär

Bread Baker's Apprentice, 15th Anniversary Edition

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil ne and Phillippe Gosselin, whose pain l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.