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The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread(eBooks)

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread(eBooks)
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Price: 7.99$

Item specifics

Condition:

Very Good: A book that does not look new and has been read but is in excellent condition. No obvious damage to
Publication Year: 2016
Format: Hardcover Language: English
ISBN:

9781607748656

Product Details

Synopsis
“Never one to be content with yesterday’s baking triumph, Peter Reinhart continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this revised edition of his beloved and bestselling classic, he further perfects his recipes by adding metrics and conversion charts, incorporating baker’s percentages into the recipes, and updating methods throughout. He shares his latest bread breakthroughs for classics like ciabatta, kaiser rolls, English muffins, and Swedish rye, and adds three all-new bonus recipes for onion and poppy seed bialys, sprouted wheat and brown rice bread, and ultimate cinnamon rolls made from bialy dough. With an updated resource section, this will surely continue to be the go-to bread baking book for amateur and professional bakers across the country.” 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 new edition of the award-winning and best-selling 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 à 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 à 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. In this new edition, Peter Reinhart shares his latest bread breakthroughs for classic breads such as ciabatta, kaiser rolls, English muffins, and Swedish rye. Never one to be content with yesterday’s baking triumph, Peter Reinhart continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this revised edition of his beloved and bestselling classic, he further perfects his recipes by adding metrics and conversion charts, incorporating baker’s percentages into the recipes, and updating methods throughout. With an updated resource section, this will surely continue to be the go-to bread baking book for amateur and professional bakers across the country. In this new edition, Peter Reinhart, the pre-eminent author on bread baking, updates his groundbreaking and award-winning classic. Never one to be content with yesterday’s baking triumph, Peter Reinhart continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this revised edition of his beloved and bestselling classic, he further perfects his recipes by adding metrics and conversion charts, incorporating baker’s percentages into the recipes, and updating methods throughout. He shares his latest bread breakthroughs for classics like ciabatta, kaiser rolls, English muffins, and Swedish rye, and adds three all-new bonus recipes for onion and poppy seed bialys, sprouted wheat and brown rice bread, and ultimate cinnamon rolls made from bialy dough. With an updated resource section, this will surely continue to be the go-to bread baking book for amateur and professional bakers across the country.

Product Identifiers
ISBN-10 1607748657
ISBN-13 9781607748656
eBay Product ID (ePID) 219237570

Key Details
Author Peter Reinhart
Number Of Pages 336 pages
Format Hardcover
Publication Date 2016-09-06
Language English
Publisher Potter/TenSpeed/Harmony
Publication Year 2016

Additional Details
Edition Number 15
Copyright Date 2016
Illustrated Yes

Dimensions
Weight 54.5 Oz
Height 1.1 In.
Width 9.3 In.
Length 10.3 In.

Target Audience
Group Trade

Classification Method
LCCN 2016-015576
LC Classification Number TX769.R4147 2016
Dewey Decimal 641.815
Dewey Edition 23

Reviews
“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 “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 “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, past 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  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

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