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For the professional as well as the home cook, this book is one of the essentialsfor a bread baker s collection.
NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group
Both novice and experienced bakers have cause to celebrate Peter Reinhart sThe Bread Baker s Apprentice. Peter s years of hands-on experience combinedwith his excellent teaching skills make this book the closest thing to havinga master at your side as you bake.
LORA BRODY, author of Basic Baking
There is simply no other work where a student, and for that matter, many seasonedbakers, can turn to understand how the magic of great bread baking works.
CHARLES VAN OVER, author of The Best Bread Ever
Peter has yet again woven a fine tale about great bread, and his passion abounds.In The Bread Baker s Apprentice, he delivers a tool box of information andinsight tools that empower us to roll up our sleeves and keep those ovens full!
PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America
This remarkable book is written and designed to bridge the information gapbetween professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips.
BETH HENSPERGER, author of Bread Made Easy
If you are a serious home baker and wish to raise your level of baking severalnotches, then apprentice yourself to master bread baker Peter Reinhart inThe Bread Baker s Apprentice. He instructs with gusto in this delightful andcomprehensive volume.
BERNARD CLAYTON, author of The Breads of France
Just as bread nourishes the body, The Bread Baker s Apprentice nourishesthe baker s soul. Peter Reinhart s explicit recipes and detailed instructions areso well written that he takes the mystery out of mastery, giving you the sensethat he is standing right beside you, coaching you to success.
FLO BRAKER, author of The Simple Art of Perfect Baking"
"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."
--NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group
Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty 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 this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college 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 more than 100 step-by-step photographs.
You’ll put newfound knowledge into practice with fifty 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, as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. 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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