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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

by

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Cover

 

Synopses & Reviews

Publisher Comments:

Co-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 Poilâne 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.

Review:

"Peter Reinhart...has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from....A bibliography, a directory of ingredient sources, and a comprehensive list of bread-baking Web sites make this book a fount of practical, valuable baking lore." Mark Knoblauch, Booklist

Review:

"[A]n authoritative but unintimidating guide to baking professional-quality loaves of all sorts....Valuable for both the professional and the novice, this is highly recommended for all baking collections." Library Journal

Synopsis:

In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.

Synopsis:

Co-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 Poilâne and Phillippe Gosselin, whose pain à 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 à 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.

Synopsis:

Co-founder of the legendary Brother Junipers Bakery, author of the landmark books Brother Junipers Bread Book and Crust & Crumb, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for over fifteen years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Bakers Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Frances famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à lancienne 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.

Youll 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 books Holy Grail–Peters version of the famed pain à lancienne. 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 youll 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.

Praise for The Bread Bakers Apprentice . . .

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 Reinharts The Bread Bakers 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 Bakers 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 Bakers 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 Bakers Apprentice nourishes the bakers soul. Peter Reinharts 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 Reinharts The Bread Bakers Apprentice. Peters 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

AUTHOR BIO

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Junipers Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, and Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998. Peter is a regular commentator on food and culture for public radios One Union Station.

About the Author

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 Café, and Crust & Crumb, the winner of the James Beard/Kitchen Aid Cookbook Award in 1998.

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

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 4 comments:

Lisa Combs, July 19, 2011 (view all comments by Lisa Combs)
Bread bakers around the globe are discovering the genius of Peter Reinhart once again in this beautiful volume of breads. The photos are inspiration and motivation to turn the dough and knead. The baked result fills the home with the aroma of pure love ('n) from the oven, to turn a commercial phrase. Peter guides the baker in you through the steps for the creation of artisan breads from your own oven that will become staples of your kitchen, requested by friends and douse you in the limelight of culinary success. Please yourself, please your family and friends. Add this volume to your kitchen library and prepare for crusty endeavors of the best kind. Vienna is the one I bake most often but the seasoned crackers are the hit of gatherings with a smear of home made humus, pimento goat cheese spread or just a tad of the ultimate partner for breads, BUTTER! Peter teaches us how we can have homemade yeast breads on a regular basis... daily or weekly and fit it all into your busy schedule. Happy baking, happier munching.
Was this comment helpful? | Yes | No
Lisa Combs, July 19, 2011 (view all comments by Lisa Combs)
Bread bakers around the globe are discovering the genius of Peter Reinhart once again in this beautiful volume of breads. The photos are inspiration and motivation to turn the dough and knead. The baked result fills the home with the aroma of pure love ('n) from the oven, to turn a commercial phrase. Peter guides the baker in you through the steps for the creation of artisan breads from your own oven that will become staples of your kitchen, requested by friends and douse you in the limelight of culinary success. Please yourself, please your family and friends. Add this volume to your kitchen library and prepare for crusty endeavors of the best kind. Vienna is the one I bake most often but the seasoned crackers are the hit of gatherings with a smear of home made humus, pimento goat cheese spread or just a tad of the ultimate partner for breads, BUTTER! Peter teaches us how we can have homemade yeast breads on a regular basis... daily or weekly and fit it all into your busy schedule. Happy baking, happier munching.
Was this comment helpful? | Yes | No
(1 of 1 readers found this comment helpful)
hunter.kate, January 11, 2007 (view all comments by hunter.kate)
Shove over Mr. Atkins! This is bread porn like you've never seen it. A graduate level baking course in book form, this volume is a must for anyone who aspires to create great homemade breads.
Was this comment helpful? | Yes | No
(13 of 17 readers found this comment helpful)
View all 4 comments

Product Details

ISBN:
9781580082686
Photographs by:
Manville, Ron
Publisher:
Ten Speed Press
Photographer:
Manville, Ron
Author:
Reinhart, Peter
Author:
Manville, Ron
Location:
Berkeley
Subject:
Bread
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Subject:
Cooking and Food-Breads
Copyright:
Edition Number:
1st
Series Volume:
106-20
Publication Date:
November 2001
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
320
Dimensions:
10.24x9.30x1.16 in. 3.26 lbs.

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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 320 pages Ten Speed Press - English 9781580082686 Reviews:
"Review" by , "Peter Reinhart...has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from....A bibliography, a directory of ingredient sources, and a comprehensive list of bread-baking Web sites make this book a fount of practical, valuable baking lore."
"Review" by , "[A]n authoritative but unintimidating guide to baking professional-quality loaves of all sorts....Valuable for both the professional and the novice, this is highly recommended for all baking collections."
"Synopsis" by , In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.
"Synopsis" by , Co-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 Poilâne and Phillippe Gosselin, whose pain à 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 à 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.

"Synopsis" by , Co-founder of the legendary Brother Junipers Bakery, author of the landmark books Brother Junipers Bread Book and Crust & Crumb, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for over fifteen years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Bakers Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Frances famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à lancienne 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.

Youll 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 books Holy Grail–Peters version of the famed pain à lancienne. 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 youll 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.

Praise for The Bread Bakers Apprentice . . .

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 Reinharts The Bread Bakers 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 Bakers 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 Bakers 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 Bakers Apprentice nourishes the bakers soul. Peter Reinharts 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 Reinharts The Bread Bakers Apprentice. Peters 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

AUTHOR BIO

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Junipers Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, and Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998. Peter is a regular commentator on food and culture for public radios One Union Station.

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