The bakery-cafâe explains how to create different handcrafted breads and provides recipes using bread that include appetizers, soups, side dishes, sandwiches, and desserts.

Product Description: 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...read more

Presents baking recipes which include grains and whole grain flour as a healthy alternative to cooking with white flour, along with explanations of the various types of grains available and advice on baking equipment.

Collects fifty 'master' formulas that can be presented in unlimited variations to create quick breads, unleavened breads, yeasted breads, sourdough breads, biscuits, scones, and pastries

Product Description: This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread...read more

A leading baker and culinary instructor follows the pizza trail from Italy to the United States, offering a series of delicious recipes for specialty pies from Geno, Florence, Rome, Naples, New York, Chicago, Phoenix, and other locales. 10,000 first printing.

Product Description: Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years...read more (view table of contents, read Amazon.com's description)

Amazon.com Review: It is an age-old recipe--grain, yeast, and spirit--and author Peter Reinhart knows how to blend these ingredients well. In fact, Reinhart has been fermenting this particular loaf of wisdom for years. On a worldwide level he is known as a master baker and author of the award-winning cookbook Crust and Crumb...read more (view table of contents, read Amazon.com's description)

A collection of recipes for salads, pastas, and regional specialties accompanies the story of a small cafe in a community united by a desire to do good through fine cooking. By the author of Brother Juniper's Bread Book.

Shows how to bake bread by the 'slow rise' method, and includes recipes for over two dozen types of bread