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Product Description
Product Description
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 Poilâne and Phillippe Gosselin, whose pain à 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 à 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.
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 Poilâne and Phillippe Gosselin, whose pain à 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 à 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.
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Customer Reviews
Most Helpful Customer Reviews
59 of 62 people found the following review helpful
Format:Hardcover
After messing around with other less-than-perfect books on Bread Making (particularly the very disappointing "Rustic European Breads: From Your Bread Machine" by Eckhardt & Butts) I took the chance and ordered this book.
Like the other reviewer, I can't stress enough how great the author's simple and consistent approach to bread making is, and especially the sections on starters, making, keeping and feeding them!
I'm also often a little suspicious of American books, citing ingredients, measurements and methods which just don't seem to work, but having tried at least 50% of the recipes in this book, I'm yet to experience a failure!
This book has truly allowed me to indulge a passion which has been lurking in me for many many years. I've now been able to embody it in the creation of some truly wonderful bread!
59 of 62 people found the following review helpful
Format:Hardcover
The author provides a clear discussion of how to make excellent bread. He gave step-by-step instructions, he also explain the chemistry and mechanics of breadmaking.
Most of the other baking books describe the starter making and keeping processes as an odd combination of science and sorcery. This author makes it easy to understand.
The most valuable part is the discussion of starters. Making really good bread generally requires use of some form of prefermenation or starter. Beside, the section on shaping dough is photographed, clear and easy understand.
The book is well written and very readable. The author does a great job of leading you through the steps of making great bread.
If you want to experiment with artisan bread baking and various starters, I highly recommend this book.
Most of the other baking books describe the starter making and keeping processes as an odd combination of science and sorcery. This author makes it easy to understand.
The most valuable part is the discussion of starters. Making really good bread generally requires use of some form of prefermenation or starter. Beside, the section on shaping dough is photographed, clear and easy understand.
The book is well written and very readable. The author does a great job of leading you through the steps of making great bread.
If you want to experiment with artisan bread baking and various starters, I highly recommend this book.
35 of 37 people found the following review helpful
Format:Hardcover
In common with other reviewers of this book I mostly agree on its thorough and inclusive content. It is comprehensive, in what it sets out to do and anyone wishing to know more about the 'hows and whys' of bread making would gain insight from reading this book. The author clearly has a vast working knowledge of his subject and obviously enjoys trying to communicate this to his audience. Be aware however this an American book with an American audience in mind, in more ways than measurement. I will confine my comments to four areas you may wish to consider before buying:
a) If you don't already have them you will need to buy a set of American measuring cups as the ounce measurements are, bizarrely, converted as decimals ( 0.39 ounces of Yeast for example or 2.67 ounces of Honey), rendering precision a little redundant. Although one reviewer clearly does not have a problem with doing their own conversion from cups and ounces to grams - suggesting that it is so easy to do - it does rather beg the question, if it is so easy why has it not been given here?
b) The lay-out is at times a little confusing eg the Pre-ferments (Biga ,Poolish , Balm etc) are not all in one place. This requires a certain amount of going backwards and forwards through the book. The referencing is however excellent so this doesn't pose too much of a problem.
c) The recipes are almost exclusively from French, American and Italian recipes. Those wishing for a comprehensive review of world breads would do better looking elsewhere. Indian breads are completely absent as are, with one exception from each, Scandinavian, English and German breads.
Finally, d) The writing style of the Author is at times little bloated, to say the least. You will need to steel yourself against sentences such as: 'The yang of Ferrandi, its anchorage in very specific methodologies, is the yin of the American approach' or 'It is the idea of pressing into new frontiers of bread making, of realising that there are still areas of exploration not charted ....We are learning that as we deconstruct the bread-making process, we are still in the early stages of what is possible.... as so often shown up on ancient maps 'Unknown Kingdoms Be Here'".
Then again we are talking about 'Pain a L'Ancienne' here and not just any old loaf of bread. We have to recognise for a certain class of Americans, and English for that matter, the merest whiff of the Tricolore renders them quite insensible.
a) If you don't already have them you will need to buy a set of American measuring cups as the ounce measurements are, bizarrely, converted as decimals ( 0.39 ounces of Yeast for example or 2.67 ounces of Honey), rendering precision a little redundant. Although one reviewer clearly does not have a problem with doing their own conversion from cups and ounces to grams - suggesting that it is so easy to do - it does rather beg the question, if it is so easy why has it not been given here?
b) The lay-out is at times a little confusing eg the Pre-ferments (Biga ,Poolish , Balm etc) are not all in one place. This requires a certain amount of going backwards and forwards through the book. The referencing is however excellent so this doesn't pose too much of a problem.
c) The recipes are almost exclusively from French, American and Italian recipes. Those wishing for a comprehensive review of world breads would do better looking elsewhere. Indian breads are completely absent as are, with one exception from each, Scandinavian, English and German breads.
Finally, d) The writing style of the Author is at times little bloated, to say the least. You will need to steel yourself against sentences such as: 'The yang of Ferrandi, its anchorage in very specific methodologies, is the yin of the American approach' or 'It is the idea of pressing into new frontiers of bread making, of realising that there are still areas of exploration not charted ....We are learning that as we deconstruct the bread-making process, we are still in the early stages of what is possible.... as so often shown up on ancient maps 'Unknown Kingdoms Be Here'".
Then again we are talking about 'Pain a L'Ancienne' here and not just any old loaf of bread. We have to recognise for a certain class of Americans, and English for that matter, the merest whiff of the Tricolore renders them quite insensible.
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Most Recent Customer Reviews
I hated the book - It is Cups and Ounzes and no Grams.
It is full of what you do not want to know. Bakers Percentage Formula - Whoever heard of such crap and then there is only imperial measurements? What happened to metric? Read more
Published 1 month ago by Isabella Balkert
Very Good
Got it for my boyfriend that loves to make his own everything. He makes his own beer and bread when he can, even though he does not have a bread maker(yet)... Read more
Published 5 months ago by Mayra M Fiorini
A great present and I get to eat it too
I bought this for my husband last Christmas, and it keeps him out of mischief on a rainy afternoon. Takes a while, but the results are great.
Published 5 months ago by H. Beaumont
The reference for home bread makers !
Excellent book, that teaches you from the basics of bread making to semi-professionals techniques. First the theory, full of pics and examples, then all the recipes for many types... Read more
Published 11 months ago by M. Baroni
Beautifully Produced Book
This is wonderfull book on the subject of breadmaking. It is stuffed full of useful photos and very useful information all sorts of breads. Read more
Published 12 months ago by Avocativ
Really usefull
Having got into bread making, this book is really useful. Full of detail and a touch scientific but very easy to read.
Published 12 months ago by np
The Bread Makers Apprentice
Very quickly after buying this book, I found the self important Peter Reinhart getting right up my nose. Read more
Published 15 months ago by Mike Thompson
Truly a book for the apprentice
This is a classic text book for learning how to make bread. I had never tried before but, with the careful, patient manner of a good teacher, the author fully explains techniques... Read more
Published 18 months ago by shedbuilder
The Bread Baker's Apprentice:
I am very pleased with this book, my only slight concern is that is written in American so the measures are in cups and or pounds, not metric. Read more
Published on 24 Mar 2010 by The Bathwick Baker
Best bread book ever?
This may well be the best book on the subject of home bread-making ever. The first 100 or so pages are definitely the best dissertation on bread making you're likely to come... Read more
Published on 20 Jan 2010 by R. W. Graves
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