The Bread Baker's Apprentice, 15th Anniversary Edition

Mastering the Art of Extraordinary Bread [A Baking Book]

Nonfiction, Food & Drink, Pasta & Rice, Baking & Desserts, Bread, Baking
Cover of the book The Bread Baker's Apprentice, 15th Anniversary Edition by Peter Reinhart, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Peter Reinhart ISBN: 9781607748663
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: September 6, 2016
Imprint: Ten Speed Press Language: English
Author: Peter Reinhart
ISBN: 9781607748663
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: September 6, 2016
Imprint: Ten Speed Press
Language: English

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty 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 this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college 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 more than 100 step-by-step photographs.

You’ll put newfound knowledge into practice with fifty 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, as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty 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 this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college 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 more than 100 step-by-step photographs.

You’ll put newfound knowledge into practice with fifty 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, as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. 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.

More books from Baking

Cover of the book Créme de marrons - Variations Gourmandes by Peter Reinhart
Cover of the book Baking Basics and Beyond by Peter Reinhart
Cover of the book Prevention Healthy Favorites: Dessert Recipes by Peter Reinhart
Cover of the book Dulce de Leche by Peter Reinhart
Cover of the book Bake Me I'm Yours . . . Whoopie Pies by Peter Reinhart
Cover of the book From My Oven by Peter Reinhart
Cover of the book Macarons, Whoopies & Co. by Peter Reinhart
Cover of the book Delish by Peter Reinhart
Cover of the book Tartine Book No. 3 by Peter Reinhart
Cover of the book Köstliche Kuchen leicht gemacht by Peter Reinhart
Cover of the book Paletas by Peter Reinhart
Cover of the book O Derradeiro Livro de Sumos: Receitas de Sumos Frescos para Perda de Peso (Livro de receitas: Juice) by Peter Reinhart
Cover of the book The Cookie Cookbook - 2137 Recipes by Peter Reinhart
Cover of the book The 50 Best Pie Recipes by Peter Reinhart
Cover of the book Sugar, Sugar by Peter Reinhart
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy