The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]

(Hardback, Revised edition)

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In this new edition, Peter Reinhart, the pre-eminent author on bread baking, updates his groundbreaking and award-winning classic. WINNER OF THE JAMES BEARD AND IACP AWARD . Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "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 updated edition of the bestselling 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 Poil ne and Phillippe Gosselin, whose pain 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 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.

Reviews

For the professional as well as the home cook, this book is one of the essentialsfor a bread bakers collection.
NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group

Both novice and experienced bakers have cause to celebrate Peter ReinhartsThe Bread Bakers Apprentice. Peters 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 Bakers Apprentice, he delivers a tool box of information andinsighttools 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 Bakers 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 Bakers Apprentice nourishesthe bakers soul. Peter Reinharts 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

Author Bio

PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.