9781580082686

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

Reinhart, Peter

ISBN 10: 1580082688 / 1-58008-268-8
ISBN 13: 9781580082686
Publisher: Ten Speed Press
Publication Date: 2001
Binding: Hardcover
Editorial Reviews:
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.

Review:
"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

Review

 

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The Bread Baker's Apprentice (ISBN: 1580082688 / 1-58008-268-8)
Reinhart, Peter
ISBN 10: 1580082688
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Reinhart, Peter
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Reinhart, Peter
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Book Description: Hardcover. Book Condition: New. 236mm x 29mm x 260mm. Hardcover. Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books "Brother Juniper's Bread Book" and "Crust & Crumb," and distinguished i.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 304 pages. 1.479. Bookseller Inventory # 9781580082686

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Reinhart, Peter
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (ISBN: 1580082688 / 1-58008-268-8)
Reinhart, Peter
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Book Description: Ten Speed Press, 2001. Hardcover. Book Condition: New. A James Beard Foundation Cookbook of the Year. 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, Peter Reinhart has been a leader in America's artisan bread movement for over 15 years. Here, he shares his latest bread breakthroughs, arising from his study in several of Frances's famed boulangeries - new formulas for such classic breads as rustic ciabotta, 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. 'Original food writing at its most captivating.' Addenda. Illus. 304p. Bookseller Inventory # 2208439

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Bread Baker's Apprentice : Mastering the Art of Extraordinary Bread (ISBN: 9781580082686)
Reinhart, Peter
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ISBN 13: 9781580082686
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The Bread Baker s Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master (Hardback) (ISBN: 9781580082686)
Reinhart, Peter
ISBN 10: 1580082688
ISBN 13: 9781580082686
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Book Description: TEN SPEED PRESS, United States, 2001. Hardback. Book Condition: New. 263 x 231 mm. Brand New Book. 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 Poilane 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. Bookseller Inventory # ABZ9781580082686

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10.
The Bread Baker s Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master (Hardback) (ISBN: 9781580082686)
Reinhart, Peter
ISBN 10: 1580082688
ISBN 13: 9781580082686
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
Quantity Available: 10

Book Description: TEN SPEED PRESS, United States, 2001. Hardback. Book Condition: New. 263 x 231 mm. Brand New Book. 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 Poilane 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. Bookseller Inventory # ABZ9781580082686

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