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Cinderella, Reinhart
  
Cinderella

Автор: Reinhart
Название:  Cinderella   (Рейнгарт: Синдирелла)
Издательство: Simon & Schuster
Классификация:
ISBN: 1416905014
ISBN-13(EAN): 9781416905011
Обложка/Формат: Hardcover
Страницы: 12
Вес: 0.784 кг.
Дата издания: 01.11.2005
Язык: ENG
Размер: 25.70 x 22.45 x 4.62 cm
Поставляется из: США
Описание: A Classic Collectible Pop-Up
Matthew Reinharts resplendent retelling of Cinderella comes to life with intricate pop-ups, foil, ribbons, acetate, and amazing dimensional surprises. The stunning transformation of a pumpkin into a magnificent coach, a rat into a coachman, and Cinderella into a beautiful princess is pure magic.


Наличие на складе: Есть (более 3-х шт.)
Цена: 2302 р.

  
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Автор: Reinhart, Peter
Название: Peter reinhart`s wholegrain breads
ISBN: 1580087590 ISBN-13(EAN): 9781580087599
Издательство: Random House (USA)
Цена: 2373 р.
Наличие на складе: Есть (1 шт.)
Описание: 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 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart's innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.


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