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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)

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ITEM# 2506919
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    The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Hardcover)
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    ITEM#: 2506919

    PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Cafe, Bread Upon the Waters, Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998, and Peter Reinhart’s Whole Grain Breads, the winner of the James Beard Cookbook Award in 2008. Peter is a regular commentator on food and culture for public radio’s One Union Station.
    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 Poilane and Phillippe Gosselin, whose pain a 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 a 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.


    ISBN 9781580082686
    Genre COOKING / Courses & Dishes / Bread
    Format Hardcover
    Pages 304
    Publisher Date 2001-12-01 00:00:00.0
    Publisher Ten Speed Pr
    Copyright Year 2001
    Height 10.25 in
    Wdth 9.25 in
    Thickness 1.0 in
    Unit weight 3.25 lb
    Language English
    Subtitle Mastering the Art of Extraordinary Bread
    Audience General/trade
    Authors Reinhart, Peter

    Customer Reviews

    5 Stars
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    1 Stars
    • very informative

      easy to follow instructions

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    • no more store bread

      Checked this book out from the library . Liked it so much bought one for me and one for relative . If you want the best raisin bread ever , want to save money , or just want to go back to self sufficient living this is the book . It will pay for itself in 2 weeks . Especially if your a "prepper" this is a must for your book shelf .

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    • Good book

      It is a very good book. love it. But the shipping is slow.

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    • best book!

      I bought this book for my husband who has a passion for bread. It exceeded my expectations!

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    • Great in-depth, Very complete collection of recipe

      Well, the book is the book. You pretty much get the book that you ordered, so no problems there. As far as the content, I'm really enjoying reading it. I'm learning so much about baking that I never understood before. I thought in terms of baking, I was a pretty advanced (or maybe adventurous is the right word). But there was so much I didn't know and understand. I like that the collection of recipes is very complete. There are a lot of recipes I didn't expect to see, like bagels and cinnamon rolls.

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    • best bread book *ever*

      I was a pretty good bread baker before, or so I thought. Mr. Reinhart has taught me that a lot of the folk wisdom about home breads is totally wrong (for example, I no longer proof my bread in a warm place). Using his techniques, I've been producing wonderful, flavorful breads with perfect crusts -- neither too soft nor too crunchy -- and even interiors. If you're even slightly serious about bread baking, this book is worth the price several times over.

      Read More

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