Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. Peter Reinhart's Artisan Breads Every Day replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools.

• Master bread baker and innovator Peter Reinhart's answer to the artisan bread-in-no-time revolution, with time-saving techniques for making extraordinary loaves with speed and ease.
• Features 50 recipes for bread, bagels, pizza, and Reinhart's first-ever pastry recipes.
• Peter Reinhart's books have sold more than 250,000 copies.

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.