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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 (32) Used (11) from $21.84
Avg. Customer Rating:  184 reviews
Sales Rank: 1279
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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| Customer Reviews:
A classic must have if you want to be a truly great bread baker October 9, 2008
First off, that scathing one star review..throw it away. The poster sounds like a person who failed baking school and works in a low quality/mass producing corporate bakery.
Now..for a review.
This book is a MUST HAVE for anyone who wishes to learn to make great bread. The author explains the process from start to finish with many great tips he learned from years of professional experience. He will show you the way to create bread so good, you will have people ask you what bakery you got it at.
I will say, however, that if you are looking for a book that is "bread making made easy!!", this is not it. The formulas take some time, attention and effort to accomplish; you have to put your time in. You will also have to learn the basics of bread making science-nothing too heavy but there will be a few concepts you have to learn.
If you like baking, get the book, hop in, and go for it!
 Really, quite good. October 7, 2008
1 out of 1 found this review helpful
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
1 out of 1 found this review helpful
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
1 out of 1 found this review helpful
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.
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