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| 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: $21.94
You Save: $13.06 (37%)
New (31) Used (11) from $17.00
Avg. Customer Rating:  183 reviews
Sales Rank: 1210
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
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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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 a 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 Poilane 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: Read 178 more reviews...
 Really, quite good. October 7, 2008
I'm not going to make you read a tome just to find out what i think. This book has such a wealth of knowledge to help you improve your bread baking skills. The formula instructions are clear and easy to understand. The only drawbacks that this book brings are in it's quality of publishing. The book was published in China, it is hardcover but, the cover stock used is very weak and flexes under the weight of the book.
Just wanted to let you know that the quality of the information surpasses the quality of the book itself.
Marvellous September 27, 2008
0 out of 1 found this review helpful
This is a really good book makes it easy to create a great loaf and explains the methods really well
 Actual Breads just ok September 24, 2008
It would be nice if there were some points on what to do next time if your bread doesn't turn out as planned. All of my breads turned out much heavier than illustrated in diagrams. My Italian & Ciabatta breads were better but nothing like shown in the pictures (Those use 100% bread flour). The Ciabatta bread did not require a window pane test so I was hoping that would come out better, in case I wasn't really passing it, even though I thought I was.
The Lavash Crackers show different shades and textures. Mind came kind of the same except were the thinner parts were somewhat over done. In general it was too thick, bread like. I thought I rolled it out to more than 15" x 12" he called for but adjusted for the fact I held back more than half to try to make a pita, not sure what he mean't by "paper thin".
It is inspirational, if only my breads actually turned out better. I have cooked for awhile, but this is my first attempt at bread.
I like September 21, 2008
I like the book, it's different than any other bread book I have and now merging recipes from other bread baking books and this one, its helps shake things up a bit. My only complaint is some of the measures are still in volume and not weights. How much does 1 TSP weigh? If I'm going to weigh the flour I should also weigh the yeast.
Over all I LIKE this book.
I love bread... I love this book! September 18, 2008
Watch Video Here: http://www.amazon.com/review/R37TRHHFRAIOYO Peter Reinhart's tome on baking bread is must for anyone looking to explore this kitchen subject. Filled with tips, and the tools to problem solve even the most disastrous loaves.
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