Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

ElsieD

"Artisan Bread Making" by Peter Reinhart

Recommended Posts

Peter Reinhart has a video course on the web site Craftsy.com if anyone is interested. He gives over 5 hours of teaching under the following headings:

Lean dough, straight dough method,

Lean dough, pâté fermented method,

Rustic bread, pain a l'Ancienne method,

Sandwich bread and soft dinner rolls,

Marble rye bread, and,

Chocolate babka

I have watched all of the segments and really enjoyed them. I have several of his books but it sure was nice to see the breads demonstrated. The course is $40 and you are able to ask Peter questions. I have had several questions and they have been answered within a few hours. Whether Peter himself answers them or not I don't know but the answers do come under his name.

Share this post


Link to post
Share on other sites

The course is temporarily on sale for $20, a real bargain.

ETA: whoops, it was on sale last week. Appears to be full price this week.


Edited by HungryC (log)

Share this post


Link to post
Share on other sites

I've just signed up. Only just started but it looks well done and quite professional.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By Doofa
      FYI. On todays Food Programme, BBC Radio 4 which will be podcasted I think tomorrow after its repeat. He outlined the Bread tome, and I found very interesting the economics of bread. It's all a bit beyond me as a Coeliac most of it is out of my reach. One can listen to it on Radio 4 website. Furthermore R4 is my constant companion and the last bastion of civilisation
    • By JoNorvelleWalker
      Tonight I finished Kristen Kish Cooking, Recipes and Techniques.  Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook.  Nor for that matter am competent to cook.  I commend her for sharing them.  I appreciate her definition of culinary terms.  My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
       
      Kristen moved me.  I was taken by her back story as a gay interracial adoptee.  I can relate to that.
       
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
       
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
       
      Here's the link to her book at Eat Your Books.
  • Recently Browsing   0 members

    No registered users viewing this page.

×