Brother Juniper's Bread Book : Slow-Rise as Method and Metaphor
Delightful. . . . His inventive breads--struan, wild-rice and onion, goat ricotta and chive, cajun three-pepper, Tex-mex cumin--will make you a believer.--People magazine. A fascinating collection of recipes and anecdotal recipes, rich with humor, warmth, and love.--The Philadelphia Daily News.
- Paperback | 220 pages
- 137.9 x 210.1 x 11.9mm | 273.71g
- 20 Sep 1993
- INGRAM PUBLISHER SERVICES US
- Da Capo Press Inc
- United Kingdom
Table of contents
Guiding Principles * Slow Rise: A Beginning * The Sound of Crust * When Only White Bread Will Do * A Note on Yeast and Salt * Too Many Rises or the Pitfalls of Slow Rise * On Not Cutting into Bread Too Soon * Flour Is Not Just Flour * Buy Our Bread, We Knead the Dough * And Then There Was Struan Applications * The American Passion * Going Native * The Cajun Principle Applied * Overcoming Herb Breads * Is Pumpernickel Different from Rye Bread? Not Really, But Yes * Liquid Bread * Changing the Paradigm * Experiments and Variations * Real Corn Bread Is Not an Afterthought * Stromboli and Strombolini: A Garlic Fantasy * Charles Saunderss Focaccia * Lessons Learned At Chili Cook-Offs * Memorable Pizza * Trail Mix on a Chip * Eliciting the Muffin Reaction * The Worlds Greatest Brownies * Connecting with the Sticky Bun Zeitgeist Principles In Full Circle: As Above, So Below * What Is an Artisanal Loaf? * Cast Your Bread Upon the Waters * Breadmaking As Festival * On Winning Awards * Afterword
About Peter Reinhart
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.