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

Peter Reinhart , Ron Manville
4.8 out of 5 stars  See all reviews (76 customer reviews)
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Book Description

Nov. 14 2001
Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, 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 extraordinary bread.

In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne 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 over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new 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. 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. 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.

Frequently Bought Together

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread + Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads + Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Price For All Three: CDN$ 77.12


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From Amazon

"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

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.

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.8 out of 5 stars
4.8 out of 5 stars
Most helpful customer reviews
33 of 33 people found the following review helpful
5.0 out of 5 stars An excellent intermediate-to-advanced book Aug. 5 2003
Format:Hardcover
Peter Reinhart outstrips his previous works in The Bread Baker's Apprentice. It is, in one volume, a guide to the science and art of great bread, an account of Reinhart's journeys and experiences in the professional baking world, and finally, a collection of some very good bread formulae.
The book's greatest successes are in European-style hearth loaves. His whole wheat bread is great, to be sure, and his cinnamon buns deliver, but for truly excellent work turn to the ciabatta, French bread, pain de campagne, and other lean-dough recipes. (Also worth a rave is his foccacia, which left me wondering why they hadn't had anything this good when I was in Italy.)
A few things to be aware of:
1. As has been true with all of Reinhart's work since Brother Juniper, patience is the key to these wonderful loaves. His delicious rendition of Pane Siciliano, not even a sourdough, takes three days from start to finish! The majority of the recipes in the book require work on at least two separate days, and rising times are longer than in many other books due to smaller amounts of yeast.
2. While many of the ethnic-style breads are very good, they are often Reinhart's personal renditions and are not what I would call "authentic." The most obvious oddity, to me, is the presence of milk in the dough of his New York Deli Rye. Reinhart reminisces about eating roast beef on this bread in several of New York's kosher delis, where Jewish dietary laws prohibit the admixture of dairy and meat products in a single meal. On a less urgent note, I'm surprised that this recipe doesn't call for first-clear flour, also called common flour, which is usually considered essential for good Jewish rye.
3. This is not a beginner's book.
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16 of 16 people found the following review helpful
By DNP
Format:Hardcover
This book is a real education in bread baking. You'll learn the science behind the process; as another reviewer stated, you'll feel like you are sitting in one of the author's classes at Johnson & Wales University. You'll learn various dough-shaping techniques, including tips that I otherwise would never have known, like how to create surface tension so that the loaf will rise up and not just out. Basically, you will learn everything you need to know to create really great bread and you'll learn it in an engaging, easy-to-read manner from a person who obviously has a real (and contagious) love for good food.
You may find as I did that to begin with you will have to do a lot of flipping back and forth in the book, to review particular processes. However, once you learn how to shape a baguette or how to judge the dough's gluten development, as examples, you won't have to keep going back to review that information and you'll be able to follow the recipes with more flow.
The Poolish Baguettes are to die for. I often make a batch when I have company (since a good deal of the work is done the day before) and let me tell you, if you want to see people REALLY SAVOR their food, give them a warm loaf of this bread!
Of the other recipes I've tried so far, my other favorite is the foccacia.
Another reviewer felt like you had to have a state-of-the-art kitchen to use this book. I must disagree, as I felt Mr. Reinhart went out of his way to teach the user how to recreate (to a reasonable degree) the commercial baking process, including steaming the loaves to create that delectable crunchy crust.
If you love good bread and want to know how to achieve superior results baking it yourself, don't hesitate a moment to buy this book.
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10 of 10 people found the following review helpful
By Paul
Format:Hardcover
There are a lot of good bread books out there but only a few get to move up to the top of the pile and The Bread Baker's Apprentice is decidedly one of them. If you haunt bread baking websites, you'll likely have seen this book referenced a huge number of times, likely more than any other book in the last eight or so years. And considering there are some other excellent bread making books available, that's no small feat.

With plenty of instructional text and photographs to follow along, this book will help anyone from the very beginner to the more advanced bread enthusiast as they experiment (and yes, you should play with your food) with the several different styles of bread included in this collection. Well written and clearly explained, Reinhart's stint as an instructor at Johnson & Wales University shows through in the way he presents his information and helps you to understand what's happening to the dough under your hand.

I have but two qualms with this book. The first is that Reinhart offered only US volume and weight measures (cups and ounces) and did not also offer the gram measurements which are the more universal and accurate method of measuring your ingredients. It should be noted right away, however, that his forthcoming new book does include gram weights. Perhaps in a future revised edition, the editors will see that grams are added to the recipes included here.

The second is his instruction for creating a sourdough starter. To begin, he refers to it here as "barm" and although he has since retracted this and agreed it was incorrect, this could be overlooked. This starter is generally referred to as a "mother" or "chief" starter.
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Most recent customer reviews
5.0 out of 5 stars I have read other Peter Reinhart books and love them. I purchased this...
I have read other Peter Reinhart books and love them. I purchased this one and can't put it down. Thank you Amazon for a very good on-line shopping experience. Read more
Published 13 days ago by L.J.
5.0 out of 5 stars great book
Lots of great information in this book. Reading the book start to finish provides the necessary details to bake the bread recipes included!
Published 13 days ago by Martine Lamothe
5.0 out of 5 stars Five Stars
A very good reference book. Very well written. Easy to follow instructions.
Published 1 month ago by Heidi W.
4.0 out of 5 stars Apprentice
A good read, good instruction and a book I would have a lot of trouble giving up. This book gives instructions on a range of breads and techniques. Read more
Published 2 months ago by Doug W. Murray
4.0 out of 5 stars Awsome Book
Lots of learning in this book.
The pictures are plenty and very helpful.
Anyone can bake great with this book.
David
Published 4 months ago by david neubuhr
5.0 out of 5 stars If You Take Baking Seriously, This Book Is For You
I enjoy baking, but I didn't really think I would find this book as interesting as I did. This book has been a delight to read, and one of my favourites is the cornbread recipe.
Published 6 months ago by lowercase i
5.0 out of 5 stars Great instructional book!
I love this book, it's full of great recipes with very detialed instructions and helpul tips. It took me from a complete amature to the go-to baker for the extended family and... Read more
Published 6 months ago by Jen AR
5.0 out of 5 stars My better half just loves it.
My wife has been baking bread for over fifty years and just couldn't put this book down. She said that she has learnt more about bread in the few weeks she has had it than all the... Read more
Published 7 months ago by Sandy
4.0 out of 5 stars The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
The cookbook looks very good and I wish to make the Cinnamon Raisin Bread but have not had the time to try it out as have purchased many cookbooks lately and takes time to get to... Read more
Published 7 months ago by Thelma B Bacon
5.0 out of 5 stars The bread baker's apprentice
Great book just love it Gives very good exlanaton on how and why . The bread recipes are fantastic. This book is a must
Published 9 months ago by Chantal Tellier
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