Peter Reinhart's Whole Grain Breads

–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals

“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”

–Nick Malgieri, author of How to Bake and A Baker’s Tour

“Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”

–Mollie Katzen, author of The Moosewood Cookbook

“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”