search for books and compare prices
cover image
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
By Ron Manville (photographer) and Peter Reinhart
Price
Store
Arrives
Preparing
Shipping
Amazon.com (Marketplace)
5–16 days
1–2 days
4–14 days
Amazon.ca (Marketplace)
1–2 weeks
1–2 days
1 week
Half.com
3–11 days
1–2 days
2–9 days
Alibris
6–17 days
2–3 days
4–14 days
eBay (Buy It Now)
1–2 weeks
3 days
5–14 days
ValoreBooks
5–17 days
1–3 days
4–14 days
Amazon.co.uk (Marketplace)
1–2 weeks
1–2 days
1 week
6–16 days
1–2 days
5–14 days
Amazon.com
1 week
24 hours
6–10 days
Barnes & Noble
2–8 days
1–3 days
1–5 days
BetterWorldBooks
1–2 weeks
1–3 days
1–2 weeks
Amazon.ca
1–2 weeks
24 hours
1–2 weeks
Book Depository US
1 week
2 days
1 week
eBay (auction)
1–2 weeks
3 days
5–14 days
Amazon.es
1–2 weeks
1–2 days
1–2 weeks
Powell's Books
5–12 days
1–3 days
4–9 days
Amazon.es (Marketplace)
1–2 weeks
1–2 days
1–2 weeks
The price is the lowest for any condition, which may be new or used; other conditions may also be available. Rental copies must be returned at the end of the designated period, and may involve a deposit.
Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher Ten Speed Pr
Publication date September 1, 2007
Pages 309
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9781580087599
ISBN-10 1580087590
Dimensions 1.25 by 9.25 by 10.25 in.
Weight 3.25 lbs.
Original list price $35.00
Summaries and Reviews
Amazon.com description: Product Description: In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.








 

 

 

 

 

Editions
Hardcover
Book cover for 9781580087599
 
The price comparison is for this edition
With Ron Manville (other contributor) | from Ten Speed Pr (September 1, 2007)
9781580087599 | details & prices | 309 pages | 9.25 × 10.25 × 1.25 in. | 3.25 lbs | List price $35.00
About: In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.

Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.