The Bread Baker’s Apprentice

Hardcover $35.00

Ten Speed Press | Nov 14, 2001 | 320 Pages | 9 x 10 | ISBN 9781580082686

  • Hardcover$35.00

    Ten Speed Press | Nov 14, 2001 | 320 Pages | 9 x 10 | ISBN 9781580082686

  • Ebook$18.99

    Ten Speed Press | Apr 06, 2011 | ISBN 9781607741299

Awards

Gourmand World Cookbook Award WINNER 2002

IACP Cookbook Award WINNER 2002

James Beard Award WINNER 2002

Praise

“Peter has combined the knowledge, passion, and expertise of a professional baker with the clear persuasive language of a born teacher. I predict immense well-deserved success for this extraordinary book.”
–Carol Field, author of The Italian Baker

“As we continue our bread-making journey into the 21st century, Peter Reinhart’s The Bread Baker’s Apprentice should emerge as the definitive text on the subject. There is simply no other work where a student, and for that matter, many seasoned bakers, 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 and insight–tools that empower us to roll up our sleeves and keep those ovens full!”
–Peter Franklin, Chairman of the Board, The Bread Bakers Guild of America

“This remarkable book is written and designed to bridge the information gap between 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 several notches, then apprentice yourself to master bread baker Peter Reinhart in his new cookbook, The Bread Baker’s Apprentice. He instructs with gusto in this delightful and comprehensive volume.”
–Bernard Clayton, author of The Breads of France

“Just as bread nourishes the body, The Bread Baker’s Apprentice nourishes the baker’s soul. Peter Reinhart’ s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.”
–Flo Braker, author of The Simple Art of Perfect Baking

“Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.”
–Lora Brody, author of Basic Baking

Table Of Contents

Acknowledgments – ix

Introduction – 1

I. What Is It About Bread? – 7

II. Deconstructing Bread: A Tutorial – 27

Assumptions and Rationales – 27

The Twelve Stages of Bread:

Evoking the Fullness of Flavor from the Grain – 48

III. Formulas – 103

The Final Grace Note:
Wood-Fired Baking in Bennett Valley – 273

Resources – 285

Index – 293

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