The Bread Baker's Apprentice

The Bread Baker's Apprentice

Mastering the Art of Extraordinary Bread

Book - 2016
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Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty 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 this new edition of the award-winning and best-selling The Bread Baker's Apprentice , Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil#65533;ne and Phillippe Gosselin, whose pain #65533; 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 more than 100 step-by-step photographs.

You'll put newfound knowledge into practice with fifty 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 #65533; l'ancienne , as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. 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.
Publisher: Berkeley, Calif. : Ten Speed Press, [2016]
Edition: 15th anniversary edition, First revised edition.
ISBN: 9781607748656
Branch Call Number: 641.815 REI
Characteristics: xiii, 321 pages : color illustrations ; 26 cm

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j
jessedevouge
Dec 30, 2011

The best bread book ever written. Period.

k
kcfb
Mar 26, 2011

Excellent introduction to artisan baking. Clear easy to follow instructions.

h
hatchetgirl
Dec 17, 2010

I have owned this book for quite some time. It's changed the way I bake bread. It goes through and thoroughly discusses the how and the why bread reacts the way it does in the different stages of becoming a loaf and why certain steps are necessary for success, etc. Indispensable.

i
iamhere
Aug 31, 2009

A consummate guide to bread baking.

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