The Bread Baker's Apprentice
Mastering the Art of Extraordinary Bread
Peter Reinhart & Ron Manville
This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.
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.
Did not download
Good for the serious amateur
Good bread is hard to master. While every marketing wonk writes a blurb about why their bread book makes it easy for anyone to master, it is not true. Realistically, you need to learn directly from someone who makes good bread, so that you get a hands on understanding of how it is made, and then you can read this book and learn to make many more types of bread. Of the 15 bread books I've used, this is one of my top 3 because of its clarity and breadth. If you are a beginner, don't buy this book or any book, but instead find a great baker to learn from. If you are on the west coast of the United States, I recommend the San Francisco Baking Institute, however I'm sure there are good places to learn from. Once you are able to make a good loaf of bread, then this is a must have book.
Great book! Horrible layout!
I am writing this review solely on the atrocious layout of the book on the ipad. It's layout is either as an open book with a small font or if you double tap to zoom in it zooms to one half of the book and takes multiple swipes to get to the next page. I was expecting a layout similar to the Steve jobs autobiography by issacson. But I was wrong. The layout should default to needing only one swipe of a finger to turn the page not multiple swipes, as well as the book size should be fixed as well. I just found the layout horrendous and navigation a major pain. The content is not in question it's a bible for those wanting to understand how bread is made and how to apply that knowledge to make amazing bread but the layout is horrid and makes reading the book painful and you will quickly lose interest. Fix the design of this book! I recommend finding a hard copy instead of buying the digital book here until the layout of the book is fixed.
- Category: Courses & Dishes
- Published: Nov 14, 2001
- Publisher: Potter/TenSpeed/Harmony
- Seller: Penguin Random House LLC
- Print Length: 320 Pages
- Language: English