This item ships for FREE with Super Saver Shipping.
Binding: Hardcover Dewey Decimal Number: 641.815 EAN: 9781580082686 ISBN: 1580082688 Label: Ten Speed Press Manufacturer: Ten Speed Press Number Of Items: 1 Number Of Pages: 304 Publication Date: 2001-12 Publisher: Ten Speed Press Studio: Ten Speed Press Sales Rank: 1270
Product Description: Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary school, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKER’S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you’ll peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it’s on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Amazon.com Review: "A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest
Customer Reviews
Average Rating:
Rating: - Very informative
This book is very informative for beginning or intermediate bread bakers. It has photos showing the techniques they describe. There is a good variety of recipes including english muffins, stollen, rustic ... Read More
Rating: - Nasty Cracker Pizza to Awesome Pizza!
I read posts from people here on Amazon and many of the bread blogs most of which sung the praises for the author and this book. I had been working on making bread and pizza since Christmas 07 without much ... Read More
Rating: - Great Bread Book!
Very in depth and informative. I loved it.
You can learn anything you want about good bread making from this book.
Rating: - Good, but impractical
The bread recipes, or "formulas," as Reinhart calls them, are very good and sophisticated. Having made quite a few of these recipes, my concern is that they are not practical if you are trying to bake regularly ... Read More
Rating: - I will never buy bread again
This is a great book. If you are interested in bread this is a must have. I read it and have found my new favorite bread the recipe on 191! Now I can make bread easily and it tastes like it is from the local bakery! ... Read More
- Very informative 