The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread
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Product Description
Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, leader 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, but, 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 permanently-enlightening time spent in the culinary college 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 building. Peter then walks readers through the twelve steps of building fantastic 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, ancient-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.Amazon.com Review
“A bread baker, like any right artisan or craftsman, must have the power to control outcomes,” says Peter Reinhart, leader of The Bread Baker’s Apprentice. “Mastery comes with practice.” As in many arts, you must know and know the rules before you can break them. Reinhart encourages you to learn the science of bread building, 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-building 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
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If you judge everything you are told, this book is perfect for you. It is obviously printed to promote certain ingredients. You fall for it, buy them, and suppossedly you will be eating the best bread. Unadorned baking non pretentious books abound and they are not sponsored by companies which want you to buy their products.
Reader’s Rating: 2 / 5
I bought this book for my daughter for Christmas. Although she has not made anything yet, she was very impressed with the book, the detailed yet simple to know recipes and the use of baking products that are easily bought. She can’t wait to get ongoing . . . neither can we!
Reader’s Rating: 3 / 5
Ever want to make a braid bread that didn’t look like three worms in like? Marvel why your rye bread was hard as a rock? This book is full of tips and insights that will help you be a better baker.
Reader’s Rating: 3 / 5
People have been baking bread for eons. Some have been doing it very well. Many lots better than what is described in this book. Lousy Ciabatta, dubious starter. Seems to be a case of not seeing the forest for the trees.
Reader’s Rating: 2 / 5
This book may be excellent for a professional but if you want excellent bread that’s uncomplicated and simple to make, skip this book. The directions are complex and hard to follow. All the recipes take many days to perfect while the end result is rarely as pictured or described. This is not a book for a novice baker.
Reader’s Rating: 1 / 5