Brother Juniper's Bread Book: Slow Rise as Method and MetaphorPaperback
List price $20.26
You save $6.69 33% off
Free delivery worldwide
Dispatched in 3 business days
When will my order arrive?
- Publisher: Running Press,U.S.
- Format: Paperback | 208 pages
- Dimensions: 203mm x 229mm x 18mm | 431g
- Publication date: 8 November 2005
- Publication City/Country: Philadelphia
- ISBN 10: 0762424907
- ISBN 13: 9780762424900
- Illustrations note: line artwork
- Sales rank: 250,294
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. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and "the world's greatest brownies" are some of the delectable dividend recipes included.
Add item to wishlist
Other people who viewed this bought:
USD$31.10 - Save $21.92 41% off - RRP $53.02
USD$31.13 - Save $15.66 33% off - RRP $46.79
USD$15.50 - Save $3.20 17% off - RRP $18.70
USD$25.14 - Save $13.85 35% off - RRP $38.99
USD$24.91 - Save $14.08 36% off - RRP $38.99
USD$15.52 - Save $14.09 47% off - RRP $29.61
Other books in this category
USD$18.51 - Save $4.87 20% off - RRP $23.38
USD$19.68 - Save $6.82 25% off - RRP $26.50
USD$38.85 - Save $0.14 - RRP $38.99
USD$9.97 - Save $0.93 (8%) - RRP $10.90
USD$16.86 - Save $11.20 39% off - RRP $28.06
Peter Reinhart is a lay brother in the Christ the Savior Brotherhood, an eastern orthodox service order. He is the author of the James Beard Award-winning cookbook Crust & Crumb and the editor of the chapter on bread in the revised edition of Joy of Cooking. After teaching breads for four years at the California Culinary Academy, he is now a faculty member at Johnson & Wales University in Providence, Rhode Island.