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Brother Juniper's Bread Book: Slow Rise as Method

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Peter Reinhart

Brother Juniper's Bread Book: Slow Rise as Method and Metaphor

Editura: Running Press Book Publishers

Anul aparitiei: 2005

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 relig

  

The Bread Baker's Apprentice: Mastering the Art of

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Peter Reinhart

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Editura: Ten Speed Press

Anul aparitiei: 2001

Co-founder of the Brother Juniper's Bakery in Sonoma, California, author and instructor at the world's largest culinary school, Reinhart has been a leader in America's artisanal bread movement for 15 years. Here he shares his latest bread breakthroughs, and walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photos.

  

American Pie: My Search for the Perfect Pizza

Pret: 169.00 RON
Disponibil in 14 zile!

Peter Reinhart

American Pie: My Search for the Perfect Pizza

Editura: Ten Speed Press

Anul aparitiei: 2003

On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles--these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques ...

  

Peter Reinhart's Whole Grain Breads: New

Pret: 180.00 RON
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Peter Reinhart

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Editura: Ten Speed Press

Anul aparitiei: 2007

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 you've ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you'll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart's famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 ...

  

Crust & Crumb: Master Formulas for Serious Bread

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Peter Reinhart

Crust & Crumb: Master Formulas for Serious Bread Bakers

Editura: Ten Speed Press

Anul aparitiei: 2006

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 baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.

  

Peter Reinhart's Artisan Breads Every Day: Fast

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Peter Reinhart

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads

Editura: Ten Speed Press

Anul aparitiei: 2009

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven--a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat ...

  

The Joy of Gluten-Free, Sugar-Free Baking: 80

Pret: 157.00 RON
Disponibil in 14 zile!

Peter Reinhart (Author)

The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

Editura: KESSINGER PUB LLC

Anul aparitiei: 2012

The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters. Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks. After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking. Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions--and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by ...

  

Bread Revolution: World-Class Baking with Sprouted

Pret: 180.00 RON
Disponibil in 14 zile!

Peter Reinhart (Author)

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Editura: KESSINGER PUB LLC

Anul aparitiei: 2014

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 that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain s full flavor potential what Reinhart calls the baker s mission. In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart s inventive techniques and ...

  

The Bread Baker's Apprentice, 15th Anniversary

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Peter Reinhart (Author)

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

Editura: KESSINGER PUB LLC

Anul aparitiei: 2016

Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose pain a l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain ...

  

Die Befragung Des Beschuldigten Im Strafprozess

Pret: 433.00 RON
Disponibil in 14 zile!

Peter Reinhart (Author)

Die Befragung Des Beschuldigten Im Strafprozess

Editura: PETER LANG

Anul aparitiei: 1978

In der vorliegenden Studie wird in einem ersten Kapitel die Stellung des Beschuldigten im Strafverfahren und die Bedeutung seiner Aussagen als Beweismittel in diesem Verfahren dargestellt. Sodann wird gezeigt, dass der Beschuldigte im modernen rechtsstaatlichen Strafprozess zwar die Pflicht hat, vor den Strafverfolgungsorganen zu erscheinen, dass er jedoch das Recht hat, die Aussage zu verweigern. Anschliessend erortert der Autor Ablauf und Probleme der praktischen Durchfuhrung der Beschuldigtenbefragung. Dabei wird vor allem auch gezeigt, dass heute das Schwergewicht der Voruntersuchung wegen Uberlastung der Untersuchungsrichter beim polizeilichen Ermittlungsverfahren liegt. Diese Sachlage steht in offenem Widerspruch zum klaren Wortlaut der meisten Verfahrungsordnungen. Aufgabe und Grundhaltung der Polizeiorgane bilden eine ungunstige Grundlage fur die Wahrung rechtstaatlicher Grundsatze."

  

Perfect Pan Pizza: Detroit, Roman, Sicilian,

Pret: 125.00 RON
Disponibil in 14 zile!

Peter Reinhart (Author)

Perfect Pan Pizza: Detroit, Roman, Sicilian, Foccacia, and Grandma Pies to Make at Home

Editura: TEN SPEED PR

Anul aparitiei: 2019

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable reci

  
 
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