The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

by Peter Reinhart, Ron Manville
4.2 47

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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart

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.

Product Details

ISBN-13: 9781607741299
Publisher: Potter/TenSpeed/Harmony
Publication date: 04/06/2011
Sold by: Random House
Format: NOOK Book
Pages: 320
Sales rank: 194,018
File size: 58 MB
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About the Author

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café, Bread Upon the Waters, and Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998. Peter is a regular commentator on food and culture for public radio’s One Union Station.

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Bread Baker's Apprentice 4.2 out of 5 based on 0 ratings. 47 reviews.
Guest More than 1 year ago
Odd as it may sound, I read this book cover to cover after buying it yesterday at my local B&N. I love to bake bread, and the author's philosophy when it comes to baking the perfect loaf made the book impossible to put down. Reading through the formulas, even the beginning baker can see how the 12 steps described in the first chapter apply to each type of bread. Today I made the Greek Celebration Bread, and the Brioche based bread with cheese and salami (certain to delight my father-in-law).
LisiBug More than 1 year ago
I truly love this book .. in fact I keep it on the coffee table so that I can pick it up every day and seek out my next baking adventure .. which I have to say .. thus far .. have been very lovely. I have lots of experience with baking .. cookies and cakes .. but not much at all when it came to breads .. so .. I have to tell you I was a bit apprehensive when I ordered this book .. it seemed a little intimidating me .. but I love learning new things and the Bread Baker's Apprentice certainly did not let me down : ) I attacked this book like it was text from a class .. I worked until I learned the formula for baker's math .. I savored the twelve stages of bread baking .. I graduated to the mixing and kneading .. the hot oven and the baking stone .. and finally .. the reward of eating delicious breads. It was well worth the effort. I've made five different breads so far .. some of them several times .. and I have to say .. it can be done .. even by a 'newbie'. I think one of the nicest things about the way this book was written is that I can grow into it .. that the same recipes that I conquered in the beginning .. that they'll get even better with time and a few more trips around my flour dusted kitchen. I have to warn you though .. these breads .. they are addicting and this family of mine .. they've become quite spoiled by them .. but O' what a way to go : ) Thanks to all of you who wrote reviews on this book .. it was the encouragement I needed to take the leap and order the book .. you haven't let me down : )
Guest More than 1 year ago
Having never baked a loaf of bread in my some 50 years of life, I approched the book with more than a little trepidation. It's been an extraordinary experience. In my family I'm now the homebaked bread guru! The directions are amazingly precise and easy to follow. I've had excellent results virtually every time. The cinnamon/raisin loaf recipe is worth the price of the book all on it's own!
Guest More than 1 year ago
This wonderfully written, articulate masterpiece is the reason I no longer fear flour and all things, yeasted. Peter Reinhart has taken the fear out of breadmaking with his easy-to-follow instruction. Building a starter, maintaining it, and learning to go beyond the simple loaf, is easier than ever imagined. I'm living proof that an old dog can learn a new trick. My breadmaking skills have grown ten-fold with the written instruction of this master. Thanks, Peter!
Guest More than 1 year ago
This is an exquisite book that will improve your baking by demonstrating the why and how of breadmaking. The book is well thought-out and clear in its explanation of baking techniques and the science of baking. The recipes or formulas are not simply guides for something you bake once and then forget about. These are amazingly good baked goods, and you will, no doubt, find yourself coming back to this book again and again. Don't hesitate to buy it. It is clearly the best baking book in recent years.
Jim62 More than 1 year ago
Wow. After reading and cooking along with this book I have a much better understanding of what it means to bake bread. The science of bread baking is provided along with the recipes but that never gets in the way of the fun. The layout of the book allows you to skip around to different types of breads. Techniques are well documented with plenty of high quality photographs depicting each step. The bread was really good the first time trying a recipe. By the third effort, the bread was wonderful. I now enjoy bread more because I understand the impact of each step of bread baking. Wow.
Guest More than 1 year ago
Peter's methods are simple and precise. He is extremely descriptive and leaves no unanswered questions. His recipes and techniques are easy enough for the beginning baker, and can be utilized by any bakery. This is the best of its type in my collection. Thanks.
Guest More than 1 year ago
The Bread Baker's Apprentice continues from Crust & Crumb. It goes beyond Crust & Crumb by giving more information on how and why of the baking process. It empowers everyone to make fine artisan bread.
Orthodox_Baker More than 1 year ago
So here's my story: I visited several monasteries last year; and the baker at one of the monasteries said, "Oh, you want a good bread book? Look at this one." He opened the cabinet and pulled out one of two copies of this book. One was totally tattered - used daily for years. The other was brand new, because he wanted to get another copy that was easier to read. I bought three Reinhart books when I got back home. I've made several recipes from this book in the last month or two; all of them have come out marvelous. I particularly enjoyed the "Poolish Baguettes". I have been asked for several of the recipes already by folks who have tried the breads.
Anonymous More than 1 year ago
I recomend this book to anyone who is serious about bread making. It has indepth instructions. I have made several of the "formulas" and they have all turned out great. This book is not for someone who wants to make a quick loaf of bread, but for someone willing to study the book and follow the detailed instructions. Great variety also--you can learn to make many different types of bread. I reviewed many books on bread making before selecting this one--and although complicated to some degree, I feel it is an outstanding guide.
Guest More than 1 year ago
I greatly enjoyed reading it front to back, something I have not done with any other cook book (if one could call this a cook book). I now a much more confident baking by feel--rather than by strict recipies--and enjoy altering recipies to see what tastes better to me; however, this book gives me one problem in this area, I have trouble improving the excellent bread formulae in this book.
Anonymous More than 1 year ago
Way to bad
Anonymous More than 1 year ago
This is must have book. Everything is so clear explained and you cannot made mistakes.
Anonymous More than 1 year ago
huckleberryfairy More than 1 year ago
Reading this book is like sitting in a classroom with a wonderful instructor. I want to keep reading but I also want to start baking!
Anonymous More than 1 year ago
This is an excellent book and all the recipes I have made out of it have been great. Several that I need to make again and again (and get better at, but they still tasted good the first time).
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Anonymous More than 1 year ago
Best cookbook I've ever had.
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Anonymous More than 1 year ago
I went to the school where the author teaches and his classes are well taught. Everytime I went to the school's library this book was always on the shelf with the classic cooking books of all time. I am finally looking to expand my bread baking skills and this book was the first on my mind.
Anonymous More than 1 year ago
angela_b More than 1 year ago
My go-to recipe books are usually from the America's Test Kitchen series, but I wanted to go further with how to make really good bread. This book was everything I was looking for: -Reinhart is a conversational author, which works really well with the apprentice theme the title hints at. -The list of included bread "formulas" has a lot of delicious sounding things, and I want to try most of them. -The bagels and white sandwich bread I made were both very tasty. You'll be surprised how much you didn't know about bread when you're done reading.