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

ISBN: 1607748657

Author: Reinhart, Peter

Condition: Used

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 bakers collection.-Nancy Silverton, chef and co-owner, Mozza Restaurant GroupCo-founder of the legendary Brother Junipers Bakery, author of ten landmark bread books, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for more than thirty years. Never one to be content with yesterdays 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 Bakers Apprentice, Peter shares bread breakthroughs arising from his study in Frances famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilne and Phillippe Gosselin, whose pain lancienne 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.Youll 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 books Holy Grail-Peters version of the famed pain lancienne, 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 youll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive bakers 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.