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From master bread baker and pizza fanatic Peter Reinhart comes this
exuberant celebration of the best pizzas in the country-with
recipes that pay tribute to the most delicious pizzas from the most
exciting innovators in the pizza world today. Peter Reinhart is on
a never-ending quest to find the best pizza in the world. This
lifelong adventure has led him to working with the most inventive
pizza restaurants, creating a critically acclaimed pizza webseries,
judging pizzas at the International Pizza Expo, and writing three
books on the subject. In Pizza Quest, he profiles the most exciting
pizzaiolos working today and their signature pies, sharing over 35
tribute recipes that will give readers a taste of the best of what
the pizza world has to offer. From classic New York Style to
Detroit Style to Bar Pies, these pizza recipes will take you on a
journey around the pizza world-a delicious travelogue that will
kickstart your own pizza quest at home.
A detailed, authoritative guide to artisan breads--rustic and
sophisticated, savory and sweet--by award-winning author Peter
Reinhart.- Includes 50 master formulas plus 40 variations; how-to
illustrations; baker's percentages; weight and volume ingredient
measures; and tips on finding the best millers, suppliers, and
model bakeries in North America.- The hardcover edition said more
than 40,000 copies.- Winner of the 1999 James Beard Foundation
Award for best baking and dessert book.
Master bread baker and innovator 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. The definitive guide to baking incredible and
healthful artisan-quality bread includes recipes for both partial
and 100-percent whole grain hearth, sandwich, and specialty
breads.Ten Speed Press
Just a century ago, cheese was still a relatively regional and
European phenomenon, and cheese making techniques were limited by
climate, geography, and equipment. But modern technology along with
the recent artisanal renaissance has opened up the diverse,
time-honored, and dynamic world of cheese to enthusiasts willing to
take its humble fundamentals--milk, starters, coagulants, and
salt--and transform them into complex edibles.
"Artisan Cheese Making at Home" is the most ambitious and
comprehensive guide to home cheese making, filled with
easy-to-follow instructions for making mouthwatering cheese and
dairy items. Renowned cooking instructor Mary Karlin has spent
years working alongside the country's most passionate artisan
cheese producers--cooking, creating, and learning the nuances of
their trade. She presents her findings in this lavishly illustrated
guide, which features more than eighty recipes for a diverse range
of cheeses: from quick and satisfying Mascarpone and Queso Blanco
to cultured products like Creme Fraiche and Yogurt to flavorful
selections like Saffron-Infused Manchego, Irish-Style Cheddar, and
Bloomy Blue Log Chevre.
"Artisan Cheese Making at Home" begins with a primer covering
milks, starters, cultures, natural coagulants, and
bacteria--everything the beginner needs to get started. The heart
of the book is a master class in home cheese making: building basic
skills with fresh cheeses like ricotta and working up to developing
and aging complex mold-ripened cheeses. Also covered are techniques
and equipment, including drying, pressing, and brining, as well as
molds and ripening boxes. Last but not least, there is a full
chapter on cooking with cheese that includes more than twenty
globally-influenced recipes featuring the finished cheeses, such as
Goat Cheese and Chive Fallen Souffles with Herb-Citrus Vinaigrette
and Blue Cheese, Bacon, and Pear Galette.
Offering an approachable exploration of the alchemy of this
extraordinary food, "Artisan Cheese Making at Home" proves that
hand-crafting cheese is not only achievable, but also a fascinating
and rewarding process.
"Peter Reinhart's Artisan Breads Every Day" distills the renowned
baking instructor' s professional techniques down to the basics,
delivering artisan bread recipes that anyone with flour and a
fridge can make and bake with ease.
Reinhart begins with the simplest French bread, then moves on to
familiar classics such as ciabatta, pizza dough, and soft sandwich
loaves, and concludes with fresh specialty items like pretzels,
crackers, croissants, and bagels. Each recipe is broken into "Do
Ahead" and "On Baking Day" sections, making every step--from
preparation through pulling pans from the oven-a breeze, whether
you bought your loaf pan yesterday or decades ago. These doughs are
engineered to work flawlessly for busy home bakers: most require
only a straightforward mixing and overnight fermentation. The
result is reliably superior flavor and texture on par with loaves
from world-class artisan bakeries-and all with little hands-on
time.
America's favorite baking instructor and innovator Peter Reinhart
offers new time-saving techniques accompanied by full-color,
step-by-step photos throughout so that in no time you'll be
producing fresh batches of: Sourdough Baguettes - 50% and 100%
Whole Wheat Sandwich Loaves - Soft and Crusty Cheese Bread -
English Muffins - Cinnamon Buns - Panettone - Hoagie Rolls -
Chocolate Cinnamon Babka - Fruit-Filled Thumbprint Rolls - Danish -
Best-Ever Biscuits
Best of all, these high-caliber doughs improve with a longer stay
in the fridge, so you can mix once, then portion, proof, and bake
whenever you feel like enjoying a piping hot treat.
An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.
This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.
An exploration of cutting-edge developments in the bread baking
world from beloved author Peter Reinhart, featuring 40 recipes and
formulas that use sprouted flours, whole and ancient grains,
alternative grains (such as corn and grape skin flour), nut and
seed flours, and allergy-friendly approaches.
Renowned baking author and instructor Peter Reinhart has always
been on the forefront of the bread movement--from cold fermentation
("The Bread Baker's Apprentice") and whole grain breads ("Peter
Reinhart's Whole Grain Breads") to unconventional methods for
making gluten-free bread ("The Joy of Gluten-Free, Sugar-Free
Baking"). In "Bread Revolution," he explores the latest
groundbreaking new flours based on grape seeds, emmer, and other
ancient grains, and interviews intrepid bakers such as Craig
Ponsford, Keith Giusto, and Mike Pappas, who are developing new
wheat processing and baking techniques that expose tremendous
flavor and health benefits. This on-trend collection of fresh bread
recipes will appeal to avid bakers, health-conscious cooks, and
food allergic, gluten-sensitive, and diabetic households.
Fully illustrated, American Pie is a fascinating look into the
great pizzas and pizzerias of Italy and America. Included are
in-depth pizza-making techniques, more than 40 classic pizza
recipes, and an engaging narrative of Reinhart's pizza hunts with
such food luminaries as Rick Bayless, Jeffrey Steingarten, and
Joanne Weir. Reinhart's insatiable curiosity - and appetite - and
gift for storytelling make this a must-have book for the avid cook.
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