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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:

CN

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.

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

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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
Subject:
bread;baking;cookbook;cooking;food;recipes;non-fiction;reference;cookery
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:
10.3 x 9.4 x 1.1 in 3.225 lb

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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 , CN
"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.

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