The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Read Online Free - 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.
|Title||:||The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|
|Number of Pages||:||320 pages|
December 28, 2016
I love bread ! There it is out there, my secret is out.
- Slow bread baking is my method of choice for the moment
- Basic bread recipes that you can use fro any type of breads you desire
-Advice from bread geniuses aka gods
I will never finish it. I will feast on the recipes, alter them with wild aba...
August 29, 2008
I ilterally could not wait to open this book and spend a week baking bread. I could almost taste the wonderful earthiness of it when I first cracked open the cover. But then I noticed something - almost every recipe is for white bread. The loaves in here are beautiful and the photography is super...
February 04, 2009
Reinhart is like the Yoda of bread making: he's great if you're looking for a master to guide you through the dense fog of bread making and leave you a jedi on the other side. But if you just want to know how to make a decent bread in your kitchen, well, you don't need Yoda to get you there. This...
January 19, 2011
The best, most profound book on bread baking I have read to date. Instead of offering his Master Recipe and boring simple variations to fill pages, Reinhart teaches you like you were in his classroom.
I learned more about bread, the craftwork and the techniques of home baking in this book than in...
March 25, 2008
I like the detailed bread-making information and instructions, but I've had mixed results with the recipes. It seems that the recipes are either poorly tested or poorly edited, because the results often don't match the descriptions given in the recipes. For example, one recipe says to mix 3/4 cup...
December 30, 2016
Want to bake bread? This is the one book you need. Period.
(Okay. That's really all I want to tell you. But if you really want to know more, let me tell you that there is information here about the various types of bread---stiff, standard, rustic, lean, enriched, rich, flat, direct, indirect, yeas...
October 08, 2011
I love to cook, so I get a lot of cookbooks. Most are not very good. I dislike cookbooks that are just endless lists of dubious recipes, fraught with superstition, mislabeled measurements, or just written by bad cooks. If I want that, I can have the entire internet.
But sometimes one comes along t...
June 01, 2012
This is a textbook about how to make bread for the home baker. First 100 pages are all about the science and math of bread. It's very interesting to read. The recipes, or formulas as Reinhart calls them, are thoroughly written and illustrated with photos when needed. I would not recommend this bo...
April 01, 2009
I've been scared of bread before now.
Now, I'm making it all the time.
The best part is the starting part, and the main thing that is missing (and I'm not sure a book could provide) is some better way of defining dough wetness besides writing words like "sticky" and "tacky". I suspect that the two-...
November 04, 2014
Whether you are baker or not this cookbook offers a variety of recipe for preparing bread and other baking products. Me working at Zomick's kosher bakery and wanting to offer something new to customers, find this cookbook as a real baking treasury.