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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 ...Show synopsisCo-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.Hide synopsis
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Good. Has highlighting and writing and cover is slightly worn....Good. Has highlighting and writing and cover is slightly worn. Trusted and experienced book seller, check out our feedback! Shop with confidence!
Description:As New. "Bothnovice and experienced bakers have cause to...As New. "Bothnovice and experienced bakers have cause to celebrate [this book]...Years of...experience combined with...excellent teaching skills make this book the closet thing to having a master at your side as you bake."--Lora Brody, from the front flap. Many color photos. 304 pages including index. Scarce in like new condition.
The reviewer, Amanda, June 11, 2010, said the recipes do not have salt in them. The recipes actually do have salt and have perfect flavor. The only exception is the Tuscan bread which is saltless by tradition. I love baking bread and love this book. Besides the wonderful recipes, it has lovely color ...
I borrowed this book from a friend and lived it so much I had to get a copy for myself. Anyone who has ever wondered why bread rises, how to manipulate recipes and more will agree that this book is a must-have.
This book has a complete college course crammed between its covers. If you want to understand how to make professional bread, this book is the one to buy. The recipes I've made so far from this book are accurate and the directions clear.
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