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Loading... The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (original 2001; edition 2001)by Peter Reinhart, Ron Manville (Photographer)
Work InformationThe Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart (2001)
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. I love it when a baker can wax poetic about bread, and Reinhart definitely can. He's passionate about bread, and it shows in the preface, introduction, and two substantial chapters that fills up over 100 pages we get to read through before even getting to the formulas. The deconstruction section is especially interesting as far as the science and nitty-gritty of the grains and mechanics go. Even if you don't care for that stuff, the formulas are clear and fully explained. A really fantastic addition to any food reference collection. ( ) Love, love, LOVE this book. I learned so much about bread and baking and in such an empowering way. All of my baking has improved. That's the sign of a great book. Particularly educational was the section on pain a l'ancienne and the different techniques manipulated to derive the recipe. I highly recommend this tome to anyone interested in making bread and finding their own expression through baking. Love, love, LOVE this book. I learned so much about bread and baking and in such an empowering way. All of my baking has improved. That's the sign of a great book. Particularly educational was the section on pain a l'ancienne and the different techniques manipulated to derive the recipe. I highly recommend this tome to anyone interested in making bread and finding their own expression through baking. The Bread Baker's Apprentice - Mastering the Art of Extraordinary Bread - by Peter Reinhart and published by Ten Speed Press Berkeley is an impressive cook book. If you want to bake great bread and if you want to have great advice in this sense, go for it. With love, passion and experience, the book is celebrating with this edition the 15th anniversary. Peter Reinhart will explain you the art of baking. Best temperature, what kind of water to use, yeast and flour... All you want to discover regarding bread-world won't have any other secrets once finished to read this book. The longest section will be dedicated at the various diversified kind of breads from many countries and for all tastes and occasions! It will be simple to bake bread for everyone considering the accuracy of the instructions given by the author. A great book if you love bread and if you want to bake it at home. I thank Netgalley for this book. This is one of my very favorite books on breadmaking! I have an older edition in hardcover, so ws excited to have the chance to pick up the ebook version at a reasonable price. While I don't much like cooking from a tablet, I LOVE how easy it is to read even a large, heavy book on my iPad! Besides getting the revised version of BBA, I want to re-read the chapters on lore and technique. This is an excellent book for beginning and intermediate bakers who are seriously into learning to make excellent bread of a variety of kinds. My family and friends are especially partial to the Italian bread, but I've loved and had reasonable success with all the recipes I've tried. no reviews | add a review
Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, 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 extraordinary bread. In The Bread Baker's Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy 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 over 100 step-by-step photographs. You'll put newfound knowledge into practice with 50 new 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. 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. 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. -- Food52, Most Anticipated Cookbooks -- Every Day with Rachael Ray, Round-Up No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foodsLC ClassificationRatingAverage:
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