"Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable"
--Mario Batali, author of "Molto Italiano"
"I've been using Peter's overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approach-no poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered."
--Heidi Swanson, author of "Super Natural Cooking"
"Peter Reinhart's thoughtful, steadying presence combined with his matchless teaching skills and down-to-earth approach make reading and using "Artisan Breads Every Day" a great pleasure. His information demystifying the preparation and use of sourdough starters is both much needed and superb."
--Nancy Baggett, author of "Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads"
"For most cooks, artisan bread baking is close to metaphysics. And each succeeding book about it only tends to deepen the mysteries and make trying it even more unlikely. "Peter Reinhart's Artisan Breads Every Day" is one of the first books of its kind that actually made me want to stop reading and start baking."
--Russ Parsons, author of "How to Peel a Peach"show more