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

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

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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.
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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.
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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
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What Our Readers Are Saying

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Average customer rating based on 2 comments:
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.
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mariahredwood, July 18, 2006 (view all comments by mariahredwood)
So inspirational and every receipe every time comes out perfect. Just when I think I have baked my best the next one comes along to surprise me.
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Product Details

ISBN:
9781580082686
Subtitle:
Mastering the Art of Extraordinary Bread
Photographs by:
Manville, Ron
Photographer:
Manville, Ron
Author:
Reinhart, Peter
Publisher:
Ten Speed Press
Location:
Berkeley
Subject:
Bread
Subject:
Courses & Dishes - Bread
Subject:
Methods - Baking
Copyright:
2001
Edition Number:
1st
Series Volume:
106-20
Publication Date:
November 2001
Binding:
Hardcover
Language:
English
Illustrations:
Yes
Pages:
304
Dimensions:
10.24x9.30x1.16 in. 3.26 lbs.
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