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The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
 
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The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master (Hardcover)

by Peter Reinhart (Author)
4.2 out of 5 stars  See all reviews (6 customer reviews)
RRP: £34.00
Price: £19.10 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Frequently Bought Together

The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master + Crust and Crumb: Master Formulas for Serious Bread Bakers + Dough
Price For All Three: £43.20

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  • This item: The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master by Peter Reinhart

    In stock but may require up to 2 additional days to deliver.
    Dispatched from and sold by Amazon.co.uk.
    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

  • Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

    In stock but may require up to 2 additional days to deliver.
    Dispatched from and sold by Amazon.co.uk.
    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

  • Dough by Richard Bertinet

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Product details

  • Hardcover: 320 pages
  • Publisher: Ten Speed Press (18 Sep 2001)
  • Language English
  • ISBN-10: 1580082688
  • ISBN-13: 978-1580082686
  • Product Dimensions: 25.7 x 23.6 x 2.8 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon.co.uk Sales Rank: 39,314 in Books (See Bestsellers in Books)

    Popular in this category:

    #18 in  Books > Food & Drink > Baking > Bread

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Product Description

Product Description

In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history into an accessible resource.

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The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
52% buy the item featured on this page:
The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master 4.2 out of 5 stars (6)
£19.10
Crust and Crumb: Master Formulas for Serious Bread Bakers
17% buy
Crust and Crumb: Master Formulas for Serious Bread Bakers 4.6 out of 5 stars (7)
£14.22
Dough
17% buy
Dough 4.8 out of 5 stars (40)
£9.88
The Handmade Loaf
8% buy
The Handmade Loaf 4.6 out of 5 stars (33)
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Customer Reviews

6 Reviews
5 star:
 (2)
4 star:
 (3)
3 star:
 (1)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
4.2 out of 5 stars (6 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
41 of 41 people found the following review helpful:
5.0 out of 5 stars Recipes that work!, 8 Nov 2003
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!

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52 of 54 people found the following review helpful:
5.0 out of 5 stars Finally a real good book on bread baking, 20 Dec 2002
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.
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18 of 22 people found the following review helpful:
3.0 out of 5 stars Excellent Content, But Poor Binding, 24 Jan 2006
By Capt I. McRae "The Ancient Mariner" (Angus, Scotland.) - See all my reviews
(TOP 1000 REVIEWER)    (REAL NAME)   
The content of this book is unrivalled. It is clear, concise and interesting. The knowledge contained in it surpasses anything I have seen before. However it only gets three stars because the first time I opened the book to read it, five pages detached them selves from the binding and will need sticking in with Sellotape ! On a book costing as much as this did, it is not what I would expect. The binding looks good, but it is clearly inadequate and the book needs careful handling. This is especially unacceptable in a book that will be kept open flat while using it to make bread ! My message to the publisher is, if you are going to produce the best book there is on a subject, and charge a price commensurate with that, don't spoil the whole thing by cutting corners to save money on the binding. You've ruined what would have been the ultimate bread book.
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Most Recent Customer Reviews

4.0 out of 5 stars One view of bread making
Although the author has a considerable reputation and the book is very good in places I found it less comprehensive than I had hoped. Read more
Published 11 months ago by Kitchen Prince

4.0 out of 5 stars Confusing
A great book with some excellent ideas. Major drawback is that all weights and measures are in "cups". Read more
Published 20 months ago by D. Wood

4.0 out of 5 stars Shame about the units
This book is quite informative and interesting but suffers from the drawback of having been written for a US audience only. Read more
Published on 14 Sep 2007 by Daniel Wright

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