The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart
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Book Summary Information
Author: Peter ReinhartPhotographer: Ron Manville
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2001-11-14
ISBN: 1580082688
Number of pages: 320
Publisher: Ten Speed Press
Book Reviews of The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Book Review: International Success
Summary: 5 Stars
I am surprised that a wonderful book such as this still receives a handful of negative reviews. The only difficult thing with this book is that measurements are given in American units, but then again, how difficult is it to convert ounces to grams? As others have suggested already: don't skip the discussion about steps in baking; use fresh ingredients; don't trust your oven thermometer blindly (check accurate temperature with a second thermometer placed inside the oven); enjoy what you're doing. Give thanks after you baked and tasted your first loaf of real artisan bread. I have succeeded in hand-crafting wonderful breads with Peter Reinhart's formulas (and I live 15 feet from virgin rainforest in the mountains of Malaysian Borneo!).
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Summary of The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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."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
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