The Bread Baker's Apprentice

The Bread Baker's Apprentice

Mastering the Art of Extraordinary Bread

Book - 2001
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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 Poil#65533;ne and Phillippe Gosselin, whose pain #65533; 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 #65533; 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.

-- Food52, Most Anticipated Cookbooks
-- Every Day with Rachael Ray, Round-Up
Publisher: Berkeley : Ten Speed Press, c2001
ISBN: 9781580082686
1580082688
Call Number: 641.815 R2758b
Characteristics: xi, 304 p. : ill. (chiefly col.) ; 26 cm

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j
jessedevouge
Dec 30, 2011

The best bread book ever written. Period.

k
kcfb
Mar 26, 2011

Excellent introduction to artisan baking. Clear easy to follow instructions.

h
hatchetgirl
Dec 17, 2010

I have owned this book for quite some time. It's changed the way I bake bread. It goes through and thoroughly discusses the how and the why bread reacts the way it does in the different stages of becoming a loaf and why certain steps are necessary for success, etc. Indispensable.

i
iamhere
Aug 31, 2009

A consummate guide to bread baking.

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