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    The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master (Hardback) By (author) Peter Reinhart

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    DescriptionCo-founder of the legendary Brother Juniper's Bakery, author of the landmark books "Brother Juniper's Bread Book" and "Crust & Crumb," and distinguished instructor at the world's largest culinary academy, 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 extraordinary bread. In "The Bread Baker's Apprentice," Peter shares his latest bread breakthroughs, arising from his study in several of France's famed "boulangeries" and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose "pain a l'ancienne" has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You'll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic "ciabatta," hearty "pain de campagne," old-school New York bagels, and the book's Holy Grail-Peter's version of the famed "pain a l'ancienne." En route, Peter distills hard science, advanced techniques, and food history 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 its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.


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  • Full bibliographic data for The Bread Baker's Apprentice

    Title
    The Bread Baker's Apprentice
    Subtitle
    Making Classic Breads with the Cutting-edge Techniques of a Bread Master
    Authors and contributors
    By (author) Peter Reinhart
    Physical properties
    Format: Hardback
    Number of pages: 272
    Width: 239 mm
    Height: 257 mm
    Thickness: 33 mm
    Weight: 1,451 g
    Language
    English
    ISBN
    ISBN 13: 9781580082686
    ISBN 10: 1580082688
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    DC21: 641.815
    B&T Modifier: Subject Development: 08
    DC22: 641.8/15
    BISAC V2.8: CKB004000, CKB009000
    LC subject heading:
    LC classification: TX769 .R4147 2001, TX769.R414
    Thema V1.0: WBVS
    Illustrations note
    col
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    01 December 2001
    Publication City/Country
    Berkeley CA
    Author Information
    PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed "Brother Juniper's Bread Book: Slow Rise as Method and Metaphor," "Sacramental Magic in a Small-Town Cafe," "Bread Upon the Waters," "Crust & Crumb," the winner of the James Beard/KitchenAid Cookbook Award in 1998, and "Peter Reinhart's Whole Grain Breads," the winner of the James Beard Cookbook Award in 2008. Peter is a regular commentator on food and culture for public radio's "One Union Station."
    Review quote
    "Peter has combined the knowledge, passion, and expertise of a professional baker with the clear persuasive language of a born teacher. I predict immense well-deserved success for this extraordinary book." -Carol Field, author of "The Italian Baker ""As we continue our bread-making journey into the 21st century, Peter Reinhart's "The Bread Baker's Apprentice" should emerge as the definitive text on the subject. There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works." -Charles Van Over, author of "The Best Bread Ever " "Peter has yet again woven a fine tale about great bread, and his passion abounds. In "The Bread Baker's Apprentice," he delivers a tool box of information and insight-tools that empower us to roll up our sleeves and keep those ovens full!" -Peter Franklin, Chairman of the Board, The Bread Bakers Guild of America "This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips." -Beth Hensperger, author of "Bread Made Easy " "If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in his new cookbook, "The Bread Baker's Apprentice." He instructs with gusto in this delightful and comprehensive volume." -Bernard Clayton, author of "The Breads of France" "Just as bread nourishes the body, "The Bread Baker's Apprentice" nourishes the baker's soul. Peter Reinhart' s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success." -Flo Braker, author of "The Simple Art of Perfect Baking ""Both novice and experienced bakers have cause to celebrate Peter Reinhart's "The Bread Baker's Apprentice." Peter's years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake." -Lora Brody, author of "Basic Baking"
    Table of contents
    Acknowledgments - ix Introduction - 1 I. What Is It About Bread? - 7 II. Deconstructing Bread: A Tutorial - 27 Assumptions and Rationales - 27 The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain - 48 III. Formulas - 103 The Final Grace Note: Wood-Fired Baking in Bennett Valley - 273 Resources - 285 Index - 293