Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering ...
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reviews
Mar 28, 2011
Saltygal
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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 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 More...
Feb 18, 2010
Mathew
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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 g 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 g More...
Jan 17, 2011
Faye
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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
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Apr 19, 2010
Marcella
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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
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Jan 30, 2010
DixieJo
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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.
Jun 06, 2011
Micah
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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.
Jul 17, 2011
Eliza
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Love, love, LOVE this book. For whatever reason, baking bread (besides beer bread and banana bread) has intimidated the heck out of me. This book has allowed me to bake some really wonderful bread and it has been VERY user-friendly. I'm looking forward to getting some starters going to see what that process is like. The step-by-step is so well written, I'm sure it will be simple to get right.
Jun 02, 2010
Justine
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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,,,,,,,
Mar 08, 2011
Tanya
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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!
Oct 20, 2010
Jen
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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...
Jan 30, 2011
Claire
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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 :)
Jun 27, 2011
Liz
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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.
Mar 07, 2010
Caro
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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.
Nov 25, 2011
Peter
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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
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Oct 03, 2010
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.
Jan 02, 2010
Abby
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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
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Dec 31, 2010
Massimo
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Thisnis an excellent book for bread lovers. Well explained and illustrated, it introduces some excellent techniques that make home bread making manageable with results that will impress you.
Aug 17, 2010
Rob
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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 wou 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 wou More...
Jul 27, 2011
Katy
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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!
Jan 05, 2010
Michelle
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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!
Apr 14, 2010
Salud
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The pictures didn't inspire me to try anything and neither did the recipes. So different from his other books.
Aug 26, 2011
Bird
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I've made the cheasesteak hoagies and the classic white sandwich bread (used some for perfect though ugly (I need lots more practice) hamburger buns) and both were amazing.
I was already good with very wet doughs in the Lahey no-knead style with huge air holes and delicious chewy airy crumb with great crackly crusts, but I was still afraid of smaller sandwich bread style crumbs and soft crusts. Almost every previous sandwich bread recipe had me still turning out hard crusts and not More...
I was already good with very wet doughs in the Lahey no-knead style with huge air holes and delicious chewy airy crumb with great crackly crusts, but I was still afraid of smaller sandwich bread style crumbs and soft crusts. Almost every previous sandwich bread recipe had me still turning out hard crusts and not More...
Dec 06, 2010
Carolin
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The bagel recipe from this book is the closest to a New York bagel (made at home).
Dec 08, 2010
Melissa
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This is another excellent book by Peter Reinhart. I learned a lot from the Bread Baker's Apprentice, which focuses quite heavily on using a pre-ferment. This means you make part of the dough in advance -- at least 8 hours or up to a couple of days.
This book discusses the idea of making all the dough ahead and refrigerating it to let the fermentation do its work.
I have not tried the recipes yet, because I got it from the library in August when it was hot, and I don't gene More...
This book discusses the idea of making all the dough ahead and refrigerating it to let the fermentation do its work.
I have not tried the recipes yet, because I got it from the library in August when it was hot, and I don't gene More...
May 17, 2010
Mike
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This book is not even trying to be about convenience. This book is about making bread that is art. It's incredibly detailed and meticulous in its descriptions of everything to do, and not to do (and what will happen). I love it!
Dec 23, 2010
Merry Christmas to me from SB! Many many artisan loaves are in our future, hooray.
