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From Barnes & NobleThe Barnes & Noble Review
Bread-heads, rejoice! Now you can dramatically improve your bread-baking skills by apprenticing yourself to Peter Reinhart, a leader in America's artisanal bread movement for the past few decades.
At Johnson & Wales University, the world's largest culinary school, Reinhart presides over a 22-day bread lab that teaches students the classic stages of bread baking, from mise en place fermentation, degassing, shaping, and panning to storing and eating. His cumulative knowledge, visits to the Parisian bread shrines of Poilâne and Gosselin, and recent set of technical breakthroughs are all in this book. Step-by-step color photographs clearly illustrate the techniques.
This is a book that succeeds on many different levels -- as a beautiful art-style cookbook, a well-illustrated teaching manual, and a gracefully written reflection on the art of bread making. Reinhart's passion for making artisanal bread is contagious.
"My goal is not to make you into a dogmatically doctrinaire baker, what I call a letter-of-the-law baker," writes Reinhart. "Instead, I want to help you become a spirit-of-the-law baker...one who has a sense of what the options are and thus is free to choose the options that will bring about the desired outcomes."
Reinhart provides 50 new master formulas for rustic ciabatta, New York bagels, cinnamon rolls, sticky buns, classic rye, miches, boules, and his award-winning version of the famous pain à l'ancienne. The chapter on sourdough breads alone is probably worth the price of admission for any serious home baker.
A final chapter on resources leads you to many excellent bread books, baking and culinary web sites, schools and training programs, and grain suppliers across the country. (Ginger Curwen)