Brother Juniper's Bread Book
Da Capo Press Inc (Verlag)
978-0-201-62467-0 (ISBN)
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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.
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
| Sprache | englisch |
|---|---|
| Maße | 127 x 204 mm |
| Gewicht | 500 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-201-62467-2 / 0201624672 |
| ISBN-13 | 978-0-201-62467-0 / 9780201624670 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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