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4.8 out of 5 stars
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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2 of 2 people found the following review helpful
The author's approach on this book is almost a "No brainier" the book is designed for both English and Metric system folks. His formulas reflects his passion for the craft. This book will teach you to be an independent baker instead of recipe geek. The only drawback from this book is "You'll get addicted in baking which will eat all your spare time most of the time". Most of the formulas are using preferments so you need to plan your baking days ahead. Thanks for the author, it is worth spending canadian dollar!
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2 of 2 people found the following review helpful
on April 23, 2004
I have purchased this book and have no experience in baking, go figure. But I have successfully baked breads that 99% of homemaker bakers dont even know is possible. What an eye opening experience, and the little bit of science of bread baking is extremely interesting. There are a few books out there that are the real deal and this is one of them. Sadly so many books printed are garbage written by wanna be yahoos. This book is a gem. nuff said.
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1 of 1 people found the following review helpful
on September 18, 2003
...So I've got this friend of mine, Patrick, who is an artisan bread guru. You know the type: someone who brings all his "mistakes" to the party and everyone greedily gobbles them down? Patrick took me under his wing to teach me a few "basics." He has a bookshelf full of books and this is the single ONE he recommended. And he was right. Peter Reinhart does the equivalent of holding your hand and talking you through every single step of how to pull off amazing breads. Yeast breads, sourdough, enriched (dessert) breads, the whole she-bang. Reinhart does an amazing job of introducing you to the variables that can go wrong, and how to avoid pitfalls in the process. Every time I had a "but what if" question, all I had to do was continue reading...the answer was there. Now *I* bake artisan breads for my own gatherings and people think *I'm* a bread guru...Ha! Thanks, Peter Reinhart!
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2 of 2 people found the following review helpful
on January 9, 2004
A beautiful work of love explaining everything
about making bread you'll ever want to know and
then some more...:-)
Really improved the quality of my breads by
a few orders of magnitude. didn't even know
one could make bread that tastes like this
at home in a gas oven...
And I thought I loved making bread before having
learned all the things in this book...;-)
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2 of 2 people found the following review helpful
on October 25, 2003
This is the finest book on bread baking - - -ever. The only better way to learn about breads, grains, and all aspects of making bread would be to go to The Culinary Institute of America. The author writes about professional methods of mastering the art - - - and it is an art - - - of extraordinary bread. These methods are not available in any other book.
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6 of 7 people found the following review helpful
on May 25, 2009
After many years of baking yeasted goods by the direct method, I thought is that is all there is to bread? My inclination to go back to the basics lead me to this book. Peter Reinhart, as an instructor of baking, displayed his pride and passion with a no nonsense approach. The Bread Baker's Apprentice is well written, is easy to read, and follow. Inspite of the 2 day preparation of most doughs, you will be intrigued at how a small quantity of yeast, and simply proofing at room temperature brings out the flavor of a bread that is hard to find elsewhere. The formulas and percentages is also helpful to do variations where you could add another kind of grain, liquid, or oil to create your own signature bread. For those with some baking experience, you will not be disappointed with this book.
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85 of 102 people found the following review helpful
on February 13, 2004
I want to state my point asap: these breads take to long to make, up to 2 days, and some even longer. My grandmother could have made a dozen breads in that amount of time.
I understand perfectly well that these recepies are proffesional baker's "formulas", but it's not meant for the ordinary home baker (unless you're rich with a very big and proffesional kitchen). I was tricked into buying this book because i trust the reviews from other people to tell me what's inside a book and common complaints, yet no one mentioned these things. My oven is tiny, i have limited counter space , and i'll die of hunger before i get one lousy crumb.
I've had this book for a year now and frankly i've run out of "waiting" patience, not to mention the fear that runs down my spine every time i use the 'hearth baking' technique. Also if you don't have a 'special' place in your kitchen to place the book you just might have to do what i did in order to keep it nice and clean. Either memorize the formulas or scan, print, and pin them to the fridge with a magnet.
Now, about the good things about this book.
YES. The recepies are clear and easy to understand. (Warning: the pictures can make you drool.)
YES. The breads do come out tasty.
YES. You can learn many things about ingredients, tools, techniques. I wouldn't be surprised if this book is being used in schools and if not should be.
But once again i do not believe this book to be for home bakers (not the average ones at least).
If you decide to get this book consider these things first:
Do you have: Counter space? A wide, trusty (gas) oven? And patience? Free weekends? Or at the very least an interest in the science of bread.
Now that you know the positive AND the negative of this book. . .Unlike some reviews, all of you people before me \_/
I have one last request i whish all people would take in consideration. Please state the positive and the negative of a book in your review. There are people like me who trust you and believe what you say. Thank you.
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2 of 2 people found the following review helpful
on February 4, 2004
Simply the best. Chef Reinhart explains the process of bread baking in intricate, complete and understandable detail. Fully accessable to both the amatuer and the professional. As a professional baker I can't help but hope it remains a well kept secret.
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1 of 1 people found the following review helpful
on February 8, 2013
I am still enjoying this book immensely. For me, it took me over the threshold of being a recipe following baker into the world of actually understanding the chemistry of bread and the creation of same. This is an inspiring volume that has opened a whole new world of possibilities. I have people wanting almost everything I turn out of my oven. In the spring, I will finish my wood fired oven and learn the art of artisanal wood fired bread using the recipes in this book. Many thanks to Peter Reinhart for sharing his and awakening my passion for great (not good) bread.
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1 of 1 people found the following review helpful
on November 13, 2003
I had the pleasure of learning under Chef Reinhart (a very kind and knowledgeable man) at Johnson & Wales University a couple of years ago. A lot of the formulas in this book are the same ones we used in class and I can say they are delicious. Reading this book was like being back in class without the grades! Reinhart gives informative step-by-step guides and descriptions in this book so you know exactly where you should be at with each bread you are making. Buy this book -- it will give you a great education on bread making without the hefty $$$ tuition.
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