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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: $22.00
You Save: $13.00 (37%)
New (31) Used (12) from $22.00
Avg. Customer Rating:  191 reviews
Sales Rank: 1007
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
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| Customer Reviews:
 Not for the fainthearted home bread bakers... February 8, 2008
3 out of 3 found this review helpful
Having lived in Germany and married to a German-Dutchman, we are picky about our bread. Liking to cook, I am trying to bake more, and have decided to delve into bread baking. It is easy to find many recipes, but not a 'bread baking education'. Since I can't fit in a 5-day intensive bread baking course in at King Arthur in Vermont, I am on the search for printed material to help myself understand more. I have read the sections on yeast breads in the newer 'Gourmet (Magazines) Cookbook', Alton Brown's 'More Food' (breaks down the steps in an easy format), S. Corriher's 'Cookwise' (excellent technical information), and America's Test Kitchen's 'Baking Illustrated' (balanced, practical approach). That was just to prepare my mind for 'The Bread Baker's Apprentice'.
This is a book you can understand. Though I must admit that I have to re-read portions regularly, mostly because it takes a bit to wrap your head around 'why' you are doing something, and 'how' that relates to the outcome. I feel more confident when choosing my recipes, flours, equipment, and leaveners of choice. I did not buy it as a recipe book, but will be baking some of the breads presented. I probably will upgrade it to five stars when I can read most portions through at one pass...I hope to get to that level.
EXCELLENT IN ALL ASPECTS! February 1, 2008
5 out of 6 found this review helpful
I am grateful to the author of this book. I have only baked bread once in the past and it was a disaster. After reading this book, I have been baking a lot. They may not be as good as they should be... this needs practice you know. But all of the breads that I was able to put on the table has been well received by my husband and 3 kids. The Casatiello is our absolute favorite. Even the simple White Bread is always gone by the end of the day... We usually finish one store bought loaf in 2 or 3 days.) The formulas, when carefully followed, result into great tasting breads.
After four weeks...
I just wanted to add the line up of 'Formulas' in this book.
Preferments: Pate Fermente, Poolish, Biga
Anadama Bread
Artos: Greek Celebration Breads
Bagel
Brioche and Brioche Relatives
Casatiello
Challah
Ciabatta
Cinnamon Buns and Sticky Buns
Cinnamon Raisin Walnut Bread
Corn Bread
Cranberry-Walnut Celebration Bread
English Muffins
Focaccia
Freanch Bread
Italian Bread
Kaiser Rolls
Lavash Crackers
Light Wheat Brad
Marbled Rye Bread
Multigrain Bread Extraordinaire
Pain a l'Ancienne
Pain de Campaigne
Pane Siciliano
Panettone
Pizza Napoletana
Poolish Baguettes
Portuguese
Sweet Bread
Pugliese
Basic Sourdough Bread
New york Deli Rye
100% Sourdough Rye Bread
Poilane-Style Miche
Pumpernickel Bread
Sunflower Seed Rye
Stollen
Swedish Rye
Tuscan Bread
Vienna Bread
Three Variations of White Bread
Whole-Wheat Bread
Potato, Cheddar, and Chive Torpedoes
Roasted Onion and Asiago Miche
As other reviewers have pointed out, there's much to learn from this book. And as a beginner, I would say that this is indeed one of the books I can trust to give me very thorough knowledge in baking. Very effective, highly recommended!
I love this book and recommend it highly January 23, 2008
4 out of 5 found this review helpful
I found this book at a book store and started reading it. It seemed wonderful and bought it for my daughter as a Christmas present.
Her first project from the book was to make a batch of kaiser rolls (for her teacher Mrs. Kaiser.) They were the best kaiser rolls I ever had and I immediately began to take the book even more seriously.
Since then we have done several projects from the book and everything has been excellent. This one book has advanced our home bread baking in quantum leap fashion.
I cannot thank Mr. Reinhart enough for taking the time to write this excellent and well illustrated book containing recipes that have obviously been well tested and refined.
Aside from the recipes, the explanation of the science and mechanics of bread are very well written, informative, and satisfying.
I own two books that have really advanced my cooking tremendously. This is one of them. The other is Sauces by James Peterson.
I also bought a copy of this book for my good friend the cooking enthusiast, and have asked for my own copy as a birthday present. If willingness to spend money is a gauge of customer satisfaction, I'd say that buying three copies of the book translates to a very satisfied customer.
Good but you need time plus ingredients January 12, 2008
3 out of 3 found this review helpful
This is a great book. I had tried some recipes off the web, but this book really gives a good, broad look at various forms of bread. Besides having all the right ingredients, you need to plan ahead for several of the recipes. And I don't mean hours, I mean days. Many of the recipes like challah and bagels take 2 days. Plan accordingly.
Overall, everything I have made from this cookbook is fantastic. Great cornbread, tasty challah, and solid white bread. This cookbook is definitely a keeper.
 Very satisfied! December 28, 2007
2 out of 12 found this review helpful
I purchased this book for my daughter for Christmas. Although she has not made anything yet, she was very impressed with the book, the detailed yet easy to understand recipes and the use of baking products that are easily purchased. She can't wait to get started . . . neither can we!
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