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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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    • 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) ) From Booklist ( /gp/feature.html/?docId=1000027801 ) ---------------------------------------------------- The staff of life, homemade bread satisfies many a craving. In The Bread Baker's Apprentice, Peter Reinhart, noted bakery operator and author, has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from. Classifying the types of breads and presenting ingredients in tables helps the baker understand relationships and commonalities among seemingly dissimilar breads. Reinhart covers only yeast breads except for a single recipe for a triumphal cornbread full of fresh corn and topped with bacon. If a cook can do the math, Reinhart's tables of bakers' "percentages" allow for adjusting the recipes to any model bread machine, and the truly expert may use the numbers to create wholly new breads. A bibliography, a directory of ingredient sources, and a comprehensive list of bread-baking Web sites make this book a fount of practical, valuable baking lore. Mark Knoblauch Copyright © American Library Association. All rights reserved Read more ( javascript:void(0) ) Review ------ "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 Read more ( javascript:void(0) ) About the Author ---------------- PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998, and Peter Reinhart’s Whole Grain Breads, the winner of the James Beard Cookbook Award in 2008. Peter is a regular commentator on food and culture for public radio’s One Union Station. Read more ( javascript:void(0) )
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