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

Today: $24.16
Out of stock

Club O Gold Members Earn

$1.21 | 5% Rewards*

Rewards

GOLD

$19.95/yr.

5% Rewards

Earn even faster

Free Shipping

Never pay extra*

Exclusive Rewards

Save big-- up to 40%

Exclusive Offers

Straight to your inbox

5% Dining Rewards

Get paid to go out tonight

ITEM# 2506919
    Notify me when it is back in stock!

    Enter your email address, we will notify you if it comes back in stock.

Love this item?

Save it to a list so you can find it anytime!


Oops,

something went wrong.

Please refresh the page and try again.


Details

ITEM#: 2506919

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimedBrother 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, andPeter 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’sOne Union Station.
Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark booksBrother 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 famedboulangeries 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, whosepain 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 rusticciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famedpain 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.

Specs

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
28
4 Stars
1
3 Stars
0
2 Stars
0
1 Stars
0
Advertisement
  • Most Helpful

  • best bread book *ever*
    Verified Purchase

    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
  • Most Recent

  • Love this book
    Verified Purchase

    I've made several of the recipes, all of which are detailed and easy to follow.

    Read More
  • very informative
    Verified Purchase

    easy to follow instructions

    Read More
  • no more store bread
    Verified Purchase

    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 .

    Read More
  • Good book
    Verified Purchase

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

    Read More
  • best book!
    Verified Purchase

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

    Read More

Questions & Answers

Yay! Be the first to ask a question about this product.

Shopping Tips & Inspiration

Shipping & Returns

Contact Information
This product is not yet released, and is expected to ship on Nov. 14, 2001.

This date is subject to change. In order to assure you receive Overstock.com's low price on this item, your credit card will be charged upon order placement. The item will ship immediately upon release.

Standard Return Policy:

Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details

FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.

Advertisement