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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread | 
 enlarge | Author: Peter Reinhart
Creator: Ron Manville
Publisher: Ten Speed Press
Category: Book
List Price: $35.00
Buy New: $23.08
You Save: $11.92 (34%)
New (25) Used (10) Collectible (1) from $20.00
Avg. Customer Rating:  178 reviews
Sales Rank: 2077
Media: Hardcover
Number Of Items: 1
Pages: 304
Shipping Weight (lbs): 3.2
Dimensions (in): 10.1 x 9.3 x 1.4
ISBN: 1580082688
Dewey Decimal Number: 641.815
EAN: 9781580082686
ASIN: 1580082688
Publication Date: December 2001
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Amazon.com
"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 a 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
Book Description
Co-founder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen 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 perfect bread. In THE BREAD BAKER'S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilane and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. This is original food writing at it 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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| Customer Reviews: Read 173 more reviews...
No one will read this review anyway September 7, 2008
I doubt anyone will read this review, but this book is great. Buy it if you want to know about baking high quality breads.
The only thing I'd like to see in it would be more information on technique. For example, the correct way to kneed or other "assumed" skills.
 Good book-- August 25, 2008
Good book about bread baking. this is the second book i have read on this subject and this one is much better than the other. i followed the focaccia recipe and it turned out GREAT!!
Next recipe to try is the stollen.
Entry level book for bread baking August 18, 2008
The Bread Baker's Apprentice book is a good entry book for bread baking.
Most recipes are based on commercial yeast (as opposed to sourdough), making them more suitable for most readers. Those who are looking for sourdough based recipes should look elsewhere (for example Daniel Leader's Bread Alone).
My favorite recipe are bagels. Simple and great tasting. Bagels recipe alone is enough to buy this book. Retarded baguet taste great too. There are many recepies from around the world.
If you don't want to mess with sourdough, than I highly recomend this book.
Beautiful book, delicious bread... August 17, 2008
1 out of 1 found this review helpful
I'm an idiot baker, but a little snooty about the bread I buy. So when I turned out the best baguette I've probably ever had, inside or outside of France, I knew this was a keeper. The book looks too pretty to be useful, but it rocks. Want the chemistry behind baking? Check. Want helpful photos demonstrating technique? Check. Want recipes that make complex and amazing bread? Yeah, baby. I've also made perfect, chewy bagels, gorgeous Pain a l'Ancienne, and challah. One of the best features of this book is that Reinhart doesn't tell you to go out and buy a bunch of bread tools: the back of a good cookie sheet will serve fine as a baking stone (just one of many examples). I'm all for that.
Downside: we're looking at potential double digits weight gain here. Sigh.
Good but DISAPPOINTED w/ damage caused during transit August 16, 2008
0 out of 1 found this review helpful
Although I have been a long-time satisfied customer, I now feel an obligation to warn you against purchasing this from Amazon. If you do, you will risk having an experience similar to mine and receiving a damaged book, or even receiving two damaged books.
Based upon two successive experiences, it appears that Amazon has either (1) discontinued its policy of using shrink-wrap to protect its books or (2) it continues to have such policy but does not adequately supervise its shipping department personnel so that books will not be unnecessarily damaged. In either event, its efforts to protect books during transit does not appear to be as reliable as before.
Initially, I decided to order Peter Reinhart's outstanding book from Amazon after seeing it at a local book store. I placed the order in the usual manner and was somewhat surprised to discover that inadequate packing material was used. Because the book was not protected with shrink wrap, it slid back and forth within the delivery box during transit which caused a signifigant rip in the upper right corner of the dust jacket, slight damage to the corner of the book, and damage to the entire front of the dust jacket when it was polished by the friction of rubbing against the interior of the cardboard box during transit.
Alright, I know what you're thinking. It's a minor item. Just contact customer service.
I did that. The first email response that I received was that Amazon did not have any control over the use of plastic wrap and that it was up to the book suppliers to do so.
Since the manner in which earlier books were consistently wrapped in shrink-wrap and the wrapping appeared to be similar regardless of the publisher, the initial answer that I received from customer service made no sense to me.
I pressed on. I contacted Amazon's customer service again and explained the situation. This time, I was told that Amazon would send a replacement and was told "please be assured that this will be packaged securely as you expect."
This sounded good. I wrapped the first book, stood in line at the post office, and mailed it back.
When the second book arrived, it, too, was packed loosely with no protective shrink wrap. As a result, the dust cover is somewhat polished, but not as bad as the first one. The book, however, does not have the same appearance as a new, undamaged one.
I sent another email to Amazon's customer service and waited for a reply. None came, or at least none has so far.
I'm going to keep the book, and I am not going to waste any more time at the post office. Peter Reinhart has some excellent ideas and I'm grateful that he shared them. The text within the book is well worthwhile. When I buy another book, however, I'm going to buy it at my local book store.
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