Location: Home » Wine Glasses » Health, Mind & Body » The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

The Oenophile Network Blog & Forum Links

Wine Blog
Wine Forum

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

enlarge

Author: Peter Reinhart
Creator: Ron Manville
Publisher: Ten Speed Press
Category: Book

List Price: ~~$35.00~~
Buy New: $21.89
You Save: $13.11 (37%)

New (34) Used (15) Collectible (2) from $21.09

Avg. Customer Rating: 5.0 out of 5 stars

168 reviews
Sales Rank: 1327

Media: Hardcover
Number Of Items: 1
Pages: 304
Shipping Weight (lbs): 3.2
Dimensions (in): 10.1 x 9.3 x 1.4

ISBN: 1580082688
Dewey Decimal Number: 641.815
EAN: 9781580082686
ASIN: 1580082688

Publication Date: December 2001
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

Similar Items:

•	Crust & Crumb: Master Formulas for Serious Bread Bakers
•	American Pie: My Search for the Perfect Pizza
•	Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
•	Bread: A Baker's Book of Techniques and Recipes
•	Artisan Baking

Editorial Reviews:

Amazon.com
"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 � 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

Book Description
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author 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, however, 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 always-enlightening time spent in the culinary academy 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 Poil�ne 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 it's 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 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.

Customer Reviews: Read 163 more reviews...

5 out of 5 stars

ANYONE CAN MAKE BREAD June 30, 2008
0 out of 1 found this review helpful

GREAT BOOK. MADE SEVERAL LOAVES ALREADY AND THEY ALL TASTED AND LOOKED GREAT!! JUST FOLLOW THE DIRECTIONS AND YOU TOO CAN BE A MASTER BREAD MAKER!

5 out of 5 stars

Bread baking book June 15, 2008
0 out of 1 found this review helpful

Outstanding award winning book. If you are planning to buy only one bread baking book, this is it.

5 out of 5 stars

I Cannot Praise This Book Enough June 9, 2008
3 out of 3 found this review helpful

Prior to purchasing this cookbook, the only bread cookbook I used was "The Bread Bible" by Rose Levy Beranbaum. I didn't think anything could top "The Bread Bible", so I was skeptically optimistic about "The Bread Baker's Apprentice". So far, the recipes I've tried have equaled the recipes in the Bread Bible. Peter Reinhart's cinnamon roll dough is wonderful, and with Peter Reinhart's bread formula lessons and instructions, I was able to create my very first bread recipe...and it came out fantastic! On a separate and important note, if you're used to baking bread with measuring cups and/or kneading by hand, this may not be the book for you. Although he gives instructions for both, it's much easier if you have a scale and kitchenaid stand mixer with dough hook. With bread baking, it's very important to have the right tools for the job. He also uses a lot of techniques that require special equipment or make-shift home alternatives like oven steaming, baking stones, couches, etc. Be prepared before you buy this book that you may have to make a lot of creative substitions or changes if you don't have or don't want to buy some of the above things I mentioned. Again, great GREAT book if you have the right tools for the job.

5 out of 5 stars

Excellent information for the Bread Baker June 4, 2008
I originally became interested in this book because of the reputation of the author, Peter Reinhart, in the world of bread baking - his reputation is that of a truly talented baker who loves to push outside the normal accepted envelope. When I first recieved the book I immediately skimmed through it, reviewed the recipes, and was impressed by the diversity of them. Then I started to actually read the beginning of the book and was very impressed with the author's style. He covers the mechanics of the bread making process without making it feel like we are back in class having information pushed at us. His style is very open, personal, and yet delivers a vast amount of very intersting information which will help the bread baker understand the entire process. This will help them learn how to "adjust" their steps when something does not turn out exactly as expected - which can often happen when there is a change in weather conditions, ingredients consistency, performance of the appliances used, etc. I can honestly say that my baking has improved considerably since I have read this book and now better understand WHY we do each step, as well as what the end result of each step should be. My wife has also now changed her favorite bread from a French Loaf recipe that I have baked for her for years to a new recipe that is given in this book which introduced to me the concept of Cold Fermentation - which gives this bread a wonderful, layered, complex taste.

It truly is a great book for the experienced Bread Baker who wants to do Hearth breads and a MUST HAVE for novice bakers who are just starting to gain skills and knowledge in bread baking.

5 out of 5 stars

Incredible Bread Book for Experienced Bakers May 17, 2008
1 out of 2 found this review helpful

Peter Reinhart has written an amazing book for the intermediate and advanced baker. The recipes are packed with tips and ideas for variations and there are chapters on how to create sourdough starters and other types of pre-ferments. Although a beginner could most definitely take advantage of the book, it is best suited for experienced bakers who are ready to take on challenging recipes that may take three or four days to complete. Some of my favorite breads include the sourdoughs, the Greek Celebration Bread, the Ciabatta and the Tuscan bread.

Powered by Associate-O-Matic

Customer Service

Contact Customer Service
Ordering
Tracking Your Package
Shipping Information
Domestic Shipping Rates
International Shipping Rates
Returns
Gifts & Gift Certificates
Privacy & Security

Subcategories

•	Aging
•	Alternative Medicine
•	Audiobooks
•	Authors, A-Z
•	Beauty & Fashion
•	Cancer
•	Death & Grief
•	Diets & Weight Loss
•	Disorders & Diseases
•	Exercise & Fitness
•	Large Print
•	Men's Health
•	Mental Health
•	Nutrition
•	Personal Health
•	Psychology & Counseling
•	Recovery
•	Reference
•	Relationships
•	Safety & First Aid
•	Self-Help
•	Sex
•	Women's Health

Untitled Document Disclaimer: This is an Amazon storefront - the products referenced on this site are manufactured and sold by parties other than the Oenophile Network. The Oenophile Network makes no representations regarding either the products or any information vendors offer about their products. Any questions, complaints, or claims regarding the products must be directed to the appropriate manufacturer or vendor, or to Amazon.com.