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

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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 Bookand 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 boulangeriesand 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'anciennehas 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 GrailPeter'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 inspiringand the rewards are some of the best breads under the sun. Praise for The Bread Baker's 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 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 insighttools 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 Apprenticenourishes 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. &

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, 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.

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

Product Details

ISBN:
9781607741299
Subtitle:
Mastering the Art of Extraordinary Bread
Publisher:
Ten Speed Press
Author:
Reinhart, Peter
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20011114
Binding:
ELECTRONIC
Language:
English
Pages:
304

Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » General

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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Product details 304 pages Ten Speed Press - English 9781607741299 Reviews:
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