Peter Reinhart Boeken

Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.

Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio , and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour.Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.

"Master baker and innovator Peter Reinhart's answer to the artisan-bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease"--Provided by publisher.

"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"--

"The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters"--

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, zakladatel legendární pekárny Brother Juniper’s Bakery a vynikající instruktor na největší světové kulinářské akademii, stojí v čele amerického hnutí řemeslného chleba už více než 15 let. Neustále vylepšuje recepty a techniky na cestě za vynikajícím chlebem. V této knize popisuje své zásadní pokroky a objevy v oblasti pečení, které získal během studijního pobytu ve francouzských boulangeriích a výuky svých studentů. Sledujte, jak se učí od nejváženějších francouzských pekařů, jako jsou Lionel Poilâne a Phillippe Gosselin, jehož pain a l’ancienne revolučním způsobem změnil přípravu baget. V kuchyni vysvětluje dvanáct fází chleba, přičemž názorné instrukce doplňuje více než 100 fotografiemi. Nově nabyté znalosti využijete při přípravě 50 receptů na klasické chleby, jako je rustikální ciabatta, pain de campagne, tradiční newyorský bagel nebo Peterova verze pain a l’ancienne. Kniha kombinuje vědu, pokročilé techniky a historii přípravy jídla, což ji činí přístupnou a podmanivou. Odměnou vám budou vynikající chleby a pečivo, které si podle ní připravíte.