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13th out of 100 books
—
14 voters
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
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 conc...more
Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and conc...more
Hardcover, 217 pages
Published
October 27th 2009
by Ten Speed Press
(first published September 29th 2009)
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Unlike his other book, The Bread Baker's Apprentice, this book is more of a recipe book. The former was also a recipe book but with an extensive introduction into the world of breadmaking. It was the kind of book I would keep on my nightstand and read before bed.
This book has a similar introduction for those that haven't read the more in depth one, but while it is simplified, it is no less informative. The recipes are much more practical for the casual home cook. They still use the cold fermenta...more
This book has a similar introduction for those that haven't read the more in depth one, but while it is simplified, it is no less informative. The recipes are much more practical for the casual home cook. They still use the cold fermenta...more
Given that bread has been around for so long I should not be surprised that I did not think it possible that fundamental revolutions in the making of it were still possible. But they are! The famous "New York Times No-Knead Bread" showed me that making a lovely and tasty loaf of country style bread could be so easy it was hard to even take credit for it. I made that bread for a while, but the easiness of it, and the fact that it did not fill the house with bread smell during baking, left me want...more
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I know... I'm still reading it and I've given it a rating. But I couldn't help it... I'm halfway through and I LOVE this book. Another book I got a few years ago - Crust, by Richard Bertinet - introduced me to the idea that you can make your dough one day and let it sit for a few days in the fridge before using it. For the past ten years, I make all my own pizza dough, and this is usually the way I make it.
Artisan Breads explores - and explains - that very method, along with others of course. I...more
Artisan Breads explores - and explains - that very method, along with others of course. I...more
Some have commented that this book is too complicated, I disagree. This is not a quick and easy book , since many of the breads take two or more days to preferment and rise. The instructions are clear and concise and the resulting bread tastes as good or better as any from my local bakeries.
I grew up on San Francisco Sourdough and since moving to the east coast I had been able to find one with the taste and texture I remembered from my youth.I tried many recipes and even purchase some stater on...more
I grew up on San Francisco Sourdough and since moving to the east coast I had been able to find one with the taste and texture I remembered from my youth.I tried many recipes and even purchase some stater on...more
I have both Bread Bakers Apprentice and Artisan Breads Every Day. I was blown away by Bread Bakers Apprentice because it compiled for me in one awesome opening chapter the stuff I didn't know about flour that was essential to good home baking. I will always be grateful that this book found me. However, there is something very appealing to me about Artisan Breads Every Day - it just seems cleaner and simpler. I love the biscuits and addition of laminate doughs and fillings. Ancient bread is my fa...more
This is the only bread baking book that I can think of that both the complete beginner and the little experienced will use. If you are short on time and would like to know what is the EASIEST way to make REAL bread, then this is the book for you. You won't find any shortcuts or anything like that but it truly is incredibly easy to make ANYTHING from this book.
It doesn't go deep into technique but it teaches you just enough technique to make the recipes in this book, only. It's very thorough act...more
It doesn't go deep into technique but it teaches you just enough technique to make the recipes in this book, only. It's very thorough act...more
Full disclosure, I was a recipe tester for this book so I am certainly biased. I fell in love with Peter Reinhart when I bought a copy of his Bread Baker's Apprentice and baked my way (to the delight of my family) through the entire book. Who knew I should have been blogging about "Peter and Me" and might have a book and movie deal by now? But back to the book at hand. It's a great book of all around breads that dabbles in several different techniques. There are doughs that can be kept in the fr...more
I took his Artisan Bread making class on craftsy.com. He knows what he is talking about and took me from making ok bread to making really great tasting bread. Although my library has this book, I am considering buying it because I like flipping through books better than the e version I have access to. There is a lot of science in bread making, but Reinhart patiently explains it all. I recommend this book to anyone who wants to be a more serious bread maker.
I have to admit the 5 stars is all about a personal experience that I had with Peter Reinhart. The class I took with him as instructer was a 5 star class, the after class small group "sit at the feet" of master bakers was a 5 star experience. The book pre-all-of-that would have been 4 stars on it's own. . . but now it truly and forever will be one of my 5 star cookbooks. He changed the way I bake bread and the way I think of bread.
Didn't get to this one before had to turn in. Looked to be the best for me of several bread-baking books. Ahem, changes in breadmaking have occurred since 1976 when I last read books on this subject and experimented with sourdough, pastries, and daily breads. As a, ahem, retired woman I have more time to renew my acquaintance with home-made bread...and my family will love me forever. So too the butter manufacturers.
I've make quite a few of these recipes, but my favorites so far are the bagels and the crackers. Much of his stuff is more about the method than the ingredients, and the recipes serve starting points for creating your own little works of art. Home made crackers? Yeah. And they kick the butt of anything you can get at from a store. Also, the bagel recipe is near fool-proof. One of my favorites.
This book has taught me so much about bread baking; I've come to know baking bread less as a recipe but as a learned technique. My loaves have superior crusts, springy airy crumbs, and awesome complex flavor because of Reinhart's explanation of artisan breads + slow, cold rises. I'm moving onto his The Bread Bakers Apprentice now for a new challenge but I will always love this book.
Peter wrote a useable bread book and managed to contain himself at last for his reading audience,,, no more 5 stars lectures on flour. The basic pictures are a great help.
Have made the four basic breads with my stand mixer, and they bake up just fine. He left out the corn bread rescipe and threw in the horrible straun loaf again,,,,,,,
Have made the four basic breads with my stand mixer, and they bake up just fine. He left out the corn bread rescipe and threw in the horrible straun loaf again,,,,,,,
I'm very impressed, so much so, that I asked for it as an anniversary gift! It is difficult to get really good artisan breads out in the middle of no where, so I've had to learn to make my own. I have learned so much from this book. Lots and lots of info to guide you along as you go! A must have if you love good bread!
I really only read the first chapter (baking basics, techniques) and thumbed through the rest of the book. The book is in color, so I love that aspect. But it appears to contain much more complicated recipes and techniques than I am already using, and I'm not willing to commit more time or effort to bread at this point. This book is very precise on ingredients, preferring that you weigh them (not willing to do that!). Maybe when I have more free time...
Great book! I use it alot, make the dough- store it in the fridge and bake up loaves when we need the bread. The texture is great. I have been making the savory loaves. The sweet breads are next. There is a chocolate twist in the back of the books that cries out to be baked :)
I have had good results from French and lean bread recipes. The whole wheat was too dense--I prefer the buttermilk whole wheat from Laurels Kitchen bread book, because it rises better. Looking forward to trying the babka, ciabatta, hot cross buns, and cinnamon rolls. The technique is straightforward and simple, and I've enjoyed this book! I know I will use it for many years to come.
Although this title was more my speed than his others, I still felt it was a bit more complex than the low-maintenance recipes I'm used to. I think this would be an excellent and useful title for a baker interested in exploring more options and bread varieties. Unfortunately, I am not that baker.
A lot of cookbooks claim to have really easy recipes for delicious food. Almost invariably, they forget to mention the exotic ingredients, the side sauce you made elsewhere in the book, and the fact that their recipes were created and tested by professionals in a fully-equipped kitchen with assistants to do the washing-up.
This is the first book I have found that lives up to its promise. More than that, the bread you get from these recipes is amazingly, incredibly, life-changingly good. It takes...more
This is the first book I have found that lives up to its promise. More than that, the bread you get from these recipes is amazingly, incredibly, life-changingly good. It takes...more
I like his slow-rise technique, which makes it just a bit more manageable to make bread when you have more time on the weekends. I made two kinds of bread from this, and both were good but not world-changing. I do think that they only way to do this is to weigh ingredients. I measured out in cups and then weighed the result, and had 2+ ounces more than I should have. Lesson learned. Now on to his book about baking whole wheat breads.
I've still barely scratched the surface, but so far all the recipes in here I've tried have worked out well, including sourdough made from a wild yeast starter, despite my limited skills. The explanations are clear, and I like that he tries to instill enough understanding that there is the possibility for the reader to become a baker, devising recipes independently, even if I'm not there yet. The basic concept is that if dough is left to ferment overnight, this maximizes flavor without your havi...more
Oct 03, 2010
Jen
marked it as to-read
I saw "every day" and thought, "Hooray! Quick versions of the good stuff from Bread Baker's Apprentice." Sadly, there is nothing quick about these recipes. I will have to revisit when I have more time.
This is an amazing book. It contains recipes on any type of bread you'd want to make, including pastries. Reinhart's tested lots of different methods for making bread, and he describes what he's found to be the best way. His recipes are easy to follow. I made quite a few of them in the 3 weeks that I had this book out from the library, including the basic wheat bread, the pizza dough, and the English muffins. I really enjoyed experimenting with his method. But I since discovered that I prefer th...more
A good explanation of the chemical reaction of ingredients, best uses of tools without investing in mega mixers, and a great "at home" guide to delicious, crusty breads (and more).
This book is not about expediency but rather about committing oneself to the daily art of bread making. Peter explores the PROCESS of making breads he has already discussed in his other books. With a couple of exceptions there are no new breads, but very new approaches designed to enhance the flavor and creative process of an artisan craft.
The book is a great addition to your Reinhart library but not a stand-alone work. If you are getting into artisan breads for the first time I would have to re...more
The book is a great addition to your Reinhart library but not a stand-alone work. If you are getting into artisan breads for the first time I would have to re...more
I just pulled two gorgeous loaves of whole wheat sandwich bread from my oven and they taste incredible. I can't wait to try more bread from this book!
Another Christmas gift. I enjoyed reading it, I enjoy the way Reinhart is constantly trying new methods, constantly revising his recipes. He has really made an effort to make these recipes accessible to the home cook with a regular oven. I have had good success with his basic recipe -- now to try the baguettes!
The best bread book I have. All overnight in the fridge, stretch and fold (no-knead) breads.
Feb 28, 2013
Aruna Subramaniam
added it
Hope to do more than house it on the shelf. Someday when Nik goes to full day school.
The bagel recipe from this book is the closest to a New York bagel (made at home).
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