 | Peter Reinhart - Cooking - 2007 - 328 pages
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any ... | |
 | Peter Reinhart - Cooking - 2011 - 224 pages
The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert ... | |
 | Peter Reinhart - Cooking - 2010 - 224 pages
The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease ... | |
 | Peter Reinhart - Cooking - 2014 - 256 pages
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas ... | |
 | Peter Reinhart - Cooking - 2007 - 322 pages
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any ... | |
 | Peter Reinhart - Cooking - 2009 - 226 pages
The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease ... | |
 | Peter Reinhart - Cooking - 2019 - 192 pages
An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a ... | |
 | Peter Reinhart - Cooking - 2014 - 258 pages
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas ... | |
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