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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
List Price: $35.00
Buy New: $21.06
as of 11/24/2009 13:25 CST details
You Save: $13.94 (40%)
New (44) Used (14) from $21.06
Seller: zp_books
Rating:  226 reviews
Sales Rank: 1037
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 226
 Good Bread Shouldn't be this Complicated November 17, 2009
K. Bristol (Southern California)
0 out of 1 found this review helpful
This book may be good for a professional but if you want good bread that's uncomplicated and easy to make, skip this book. The directions are complex and difficult to follow. All the recipes take many days to complete while the end result is rarely as pictured or described. This is not a book for a novice baker.
 Simply THE BEST ! October 24, 2009
agnieszka (CT)
I'm a Polish cook , I just love to cook and bake . I baked couple different breads from this book and my family just loved them . I like the "professional " way of explaining the process of making bread . If You enjoy baking buy this BOOK .
Only one word: "Heaven" October 19, 2009
Jerry E. Sullivan (Vienna, VA United States)
1 out of 1 found this review helpful
This book was given to me as a belated birthday present just after I got back from a business trip to Italy (it's a dirty job, but someone has to do it). Every page was nothing short of a revelation, and when I got to the Pizza Napoletana dough recipe, I had to try it out. I had just come from a region that had changed every notion I ever had of pizza and I wanted to see how much this recipe stood up. Here's the bottom line: I refuse to ever order out for delivery pizza or buy frozen pizza again. Why should I? The recipe for Naples-style pizza dough is worth the price of the book alone, and is far less expensive than buying the requisite airline ticket it would take to actually go there and see for yourself. Trust me, it's exactly the same. The same recipe can be used for calzone.
In fact, it's the exercise in pizza dough that gives you insights to the book as a whole. Follow the directions exactly. If the recipe calls for chilled water, like the pizza dough recipe does, by all means follow it to the letter. Peter Reinhart welcomes users of bread machines that makes us want to aspire to new, higher levels beyond what the manufacturers envisioned, and he doesn't disappoint. If you think I'm kidding, let me relate a true story: after I tried the pizza dough recipe a couple of weekends ago, I got a text message from a "customer" stating (and I am not making this up), "The pizza here sucks compared to the one you made...I'm craving it bad. Please make it again over Thanksgiving..." Besides the dough, the only other details were to replicate the ingrediants used in the authentic Italian pizza I had and make sure they were fresh.
If you decide to get this book for a loved one or friend, you should also consider adding a gift card from King Arthur Flour. If you get this book for yourself, for that matter, you should also consider adding a gift card from King Arthur Flour. You will definitely want to break out of your comfort zone and begin exploring the flavorful reasons why people in Europe rave about their breads while Americans merely buy them.
Take your bread to the next level October 9, 2009
Lisa Guinn (Cupertino, CA USA)
1 out of 1 found this review helpful
I have been baking yeast breads for 40 years. I thought I understood yeast and breadmaking. But this well-written book took my bread to the stratosphere. I've made 6 recipes so far from this book, and every one has been great -- better than you can buy at the grocery, and even better than most homemade. My rye bread was the lightest ever. The whole wheat bread made fabulous sandwiches. The hamburger buns made me want to eat hamburgers every day!
After all this success, I even made my own sourdough. (I tried this once, 20 years ago, and it was a nasty disaster.) With Peter Reinhart's method, I created a sourdough starter and then bread. My first effort was a success, with a great flavor and texture. I think it is better than anything you can buy in the mega-stores (even better than the bakery bread that they import).
Yes, some of the recipes are complicated. Most of this bread takes more than a day -- but rising can happen in the refrigerator while you go on with your life.
Whether you are new to baking or have years of experience, this is a very worthwhile book. Study it and use it!
Beautiful, pracitcal and inspirational September 24, 2009
Blessedbybooks (Portland, Oregon USA)
I have a frightening number of cookbooks, many related to breadbaking so it was a hard sell to purchase yet another book, especially one at this price point. It is, however, worth every penny in both the helpful explanations of the actual processes going on within your bread bowl and the carefully detailed recipes. Better yet the breads made with this method (most require a 'sponge' and two day process) are delicious, healthy and not just the 'same old, same old' breads that appear in most cookbooks.
Showing reviews 1-5 of 226
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