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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread |  | Author: Peter Reinhart
Creator: Ron Manville
Publisher: Ten Speed Press
Category: Book
List Price: $35.00
Buy New: $19.96
as of 3/16/2010 09:34 MDT details
You Save: $15.04 (43%)
New (48) Used (23) Collectible (1) from $19.19
Seller: zp_books
Rating:  245 reviews
Sales Rank: 786
Media: Hardcover
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 3.5
Dimensions (in): 10.1 x 9.3 x 1.1
ISBN: 1580082688
Dewey Decimal Number: 641.815
EAN: 9781580082686
ASIN: 1580082688
Publication Date: November 14, 2001
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com 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
Product Description
Co-founder of the legendary Brother Junipers Bakery in Sonoma, California, author of the landmark books Brother Junipers Bread Book and Crust & Crumb, and distinguished instructor at the worlds largest culinary school, Peter Reinhart has been a leader in Americas artisanal bread movement for over fifteen years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for perfect bread. In THE BREAD BAKERS APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of Frances famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First youll peer over Peters shoulder as he learns from Pariss 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 its 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 books Holy GrailPeters 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 youll turn out. This is original food writing at it most captivating, teaching at its most inspired and inspiringand the rewards are some of the best breads under the sun.
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| Customer Reviews:
Showing reviews 1-5 of 245
 C'Est Magnifique ! ! ! March 13, 2010
BlindBoxcarClown (Cincinnati)
A friend who makes gorgeous bread recommended this volume when I begged her for recipes. What a gift. Author Peter Reinhart teaches, explains, and aims his readers on the path to crafting artisan French and Italian breads in their own home ovens.
Why is the bread at restaurants and exquisite bakeries so much better than my own? Reinhart gives away the family jewel secrets - - and they're not what you might imagine. He also reveals the art and science of breadmaking in its component parts and sequential steps.
Reinhart also included dozens of interesting, delicious, and relatively easy recipes. I'm now making bread like the stuff at nearby fancy Cincinnati restaurants.
If only violin or painting were this easy! But bread making is easy, now.
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread March 11, 2010
Fitzwilliam Bennet (Colorado Springs, CO USA)
1 out of 1 found this review helpful
Peter Reinhart has quite a gift for explaining things well, which is why this book is "extraordinary" and can enable anyone interested in making wonderful bread to do just that. Well written, well organized and great useage of pictures. A wonderful book for breadmakers and aspirers.
Holy White Bread, Batman! March 3, 2010
Peter B. Shelsky (Brooklyn, NY USA)
3 out of 3 found this review helpful
I am a Chef. And, I have always hated baking and pastry. It is too precise for my personality. In fact, I pretty much cut class or didn't pay attention for the entire baking and pastry section during culinary school. I have been incredibly stressed out lately for many reasons, and it dawned on me, that focusing on something like bread making could ease my nerves. Not to mention the fact that kneading dough could definitely be a serious punching bag for me. After quite a bit of research and thought, I settled in this book. I went to a book store to look at it and compare it to 10 others. I wanted something that was really advanced, even though I am not (in bread baking that is). What is truly amazing about this book is that it is both for the advanced and for beginners. The two caveats, are that you must have a lot of patience, and more importantly you must be willing to read everything, learn, and pay very close attention to detail. If you are insanely anal, then this is the book for you. Otherwise, I urge something a bit more simple. I decided to start with basic White Bread. I followed the formula perfectly. The house smelled like a million bucks, and the bread. The bread.... WOW! It was closer to a Pain Brioché - somewhere in between plain white bread and buttery brioche. It was perfect. It gave me confidence, and that is so important in the kitchen! BUY THIS BOOK. I now know that I can provide for my family in the most basic way. I make bread feed family. I MAN!
Great Breads February 22, 2010
Gort
I ordered this book because i was interested in bread baking it just great. On my fourth different loaf.
 Why don't I Use It More? February 10, 2010
Ambika (Norway)
3 out of 4 found this review helpful
I certainly think this is a beautiful book, but I just don't use it unless I'm making bagels (and even then I convert the recipe to whole wheat bagels). I think it's because most of the recipes are geared towards using white flour, which just doesn't have a place in my bread. I was also a bit put off by the author's comment that wholewheat flour doesn't make light bread. Huh?! Come and taste some of my wholewheat breads!
I started making really good bread when I received, "The Laurel's Kitchen Bread Book" for Christmas, about five years ago. I received, "The Bread Baker's Apprentice" book at the same time. My Laurel's Bread Book is falling apart, this book, however, still looks fairly new. For everyday breadbaking, it just seems too lavish and I was never willing to go through the hassle of trying to convert all of the recipes to wholesome ones. Plus, I didn't need to do this conversion with Laurel's book in my kitchen. Now I've acquired another bread book, which is also amazing: The Tassajara Bread Book written by Edward Espe Brown. If you want good, wholesome, everyday breads, that burst with flavour, then please try one of the other books I've mentioned - or both if you want an extra treat!
Showing reviews 1-5 of 245
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