Co-founder of the legendary Brother JuniperâsÂ Bakery, author of ten landmark bread books, andÂ distinguished instructor at the worldâs largestÂ culinary academy, Peter Reinhart has been aÂ leader in Americaâs artisanal bread movement forÂ more than thirty years. Never one to be contentÂ with yesterdayâs baking triumph, however, PeterÂ continues to refine his recipes and techniques inÂ his never-ending quest for extraordinary bread.
In this new edition of the award-winning andÂ best-selling The Bread Bakerâs Apprentice, PeterÂ shares bread breakthroughs arising from his studyÂ in Franceâs famed boulangeries and the always-enlighteningÂ time spent in the culinary collegeÂ kitchen with his students. Peer over Peterâs shoulderÂ as he learns from Parisâs most esteemed bakers, likeÂ Lionel PoilÃ¢ne and Phillippe Gosselin, whose painÂ Ã lâancienneÂ has revolutionized the art of baguetteÂ making. Then stand alongside his students in theÂ kitchen as Peter teaches the classic twelve stages ofÂ building bread, his clear instructions accompaniedÂ by more than 100 step-by-step photographs.
Youâll put newfound knowledge into practiceÂ with fifty master formulas for such classic breads asÂ rustic ciabatta, hearty pain de campagne, old-schoolÂ New York bagels, and the bookâs Holy GrailâPeterâsÂ version of the famed pain Ã lâancienne,Â as well asÂ three all-new formulas. En route, Peter distills hardÂ science, advanced techniques, and food historyÂ into a remarkably accessible and engaging resourceÂ that is as rich and multitextured as the loaves youâllÂ turn out. In this revised edition, he adds metricsÂ and temperature conversion charts, incorporatesÂ comprehensive bakerâs percentages into the recipes,Â and updates methods throughout. This is originalÂ food writing at its most captivating, teaching at itsÂ most inspired and inspiringâand the rewards areÂ some of the best breads under the sun.
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