Peter Reinhart

Peter Reinhart is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning WHOLE GRAIN BREADS; the 2002 James Beard and IACP Cookbook of the Year, THE BREAD BAKER'S APPRENTICE; and the 1999 James Beard Award-winning CRUST AND CRUMB. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.
Ebooks
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads [A Baking Book]
€13.54
The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]
€3.11
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
€5.20
Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]
€5.20
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]
€5.20
The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
€10.41
American Pie: My Search for the Perfect Pizza
€7.27
Pizza Quest: My Never-Ending Search for the Perfect Pizza
€10.89
Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
€7.27
El aprendiz de panadero
€9.99