Author:Peter Reinhart Availability:
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Editorial Review:
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, 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 perfect bread. In THE BREAD BAKER'S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down 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 it most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.
"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
Very informative:
This book is very informative for beginning or intermediate bread bakers. It has photos showing the techniques they describe. There is a good variety of recipes including english muffins, stollen, rustic breads, slicing/sandwhich breads, etc. The recipes are fool proof if you follow the directions and do your reading on techniques if unfamiliar. My only complaint is that there is a lot of 'fluff'-or not recipe/baking related stuff in the beginning. Stories about himself and travels. It is worth getting... more info
Nasty Cracker Pizza to Awesome Pizza!:
I read posts from people here on Amazon and many of the bread blogs most of which sung the praises for the author and this book. I had been working on making bread and pizza since Christmas 07 without much luck. I would get the occassional good bread/pizza but I had no consistency and the results were always dull. I got this book for Christmas 08 and it's Jan 3rd. I've already made 4 pizzas that way out classed my previous attempts all thanks to the author's techniques and the new found understanding of... more info
Great Bread Book!:
Very in depth and informative. I loved it.
You can learn anything you want about good bread making from this book.
Good, but impractical:
The bread recipes, or "formulas," as Reinhart calls them, are very good and sophisticated. Having made quite a few of these recipes, my concern is that they are not practical if you are trying to bake regularly to produce bread for yourself or your family. Reinhart focuses heavily on a delayed fermentation method that requires your starters and doughs to sit in the fridge for about a day to further develop the flavor before final rises. I am sure that this does improve the flavor of the bread. However, the... more info
