Books > Product: 331459

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Product Description

Imported from USA

.com Review
-----------

"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter
Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and
understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to
never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is
broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à
l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's
"Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye,
Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for
modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest

Read more ( javascript:void(0) )

From Library Journal
--------------------

Author of the well-respected Brother Juniper's Bread Book and Crust & Crumb, baker-turned-culinary
instructor Reinhart draws on his baking and teaching experience to provide an authoritative but unintimidating guide to
baking professional-quality loaves of all sorts. He begins with an account of a recent tour of specialty bakeries in
Paris, including Gosselin, where he learned to make the young baker's unique pain l'ancienne which, Reinhart says, would
be better called pain moderne, as it uses a modern invention (the refrigerator) to produce a "cold-dough
delayed-fermentation" baguette, the best he has ever tasted. He found this technique revolutionary, and he includes the
recipe here, along with a wide variety of other artisan and classic breads, from Ciabatta to Poilene-Style Miche to
Tuscan Bread. The recipes are preceded by a 50-page primer on the "twelve stages of bread," and there are dozens of
photographs, including particularly helpful ones of shaping different loaves. Valuable for both the professional and the
novice, this is highly recommended for all baking collections.
Copyright 2001 Reed Business Information, Inc.

Read more ( javascript:void(0) )

See all Editorial Reviews (
/dp/product-description/1580082688/ref=dp_proddesc_0?ie=UTF8&n=283155&s=books&isInIframe=0 )

Shop the largest choice of Books online in the UAE. Browse thousands of great deals on peter reinhart products with fast, free delivery.