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Metally.net Book Store - The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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List Price: $35.00
Our Price: $22.00
Your Save: $ 13.00 ( 37% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9781580082686
ISBN: 1580082688
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 304
Publication Date: 2001-12
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Spotlight customer reviews:
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Customer Rating: 
Summary: Very informative
Comment: This book is very informative for beginning or intermediate bread bakers. It has photos showing the techniques they describe. There is a good variety of recipes including english muffins, stollen, rustic breads, slicing/sandwhich breads, etc. The recipes are fool proof if you follow the directions and do your reading on techniques if unfamiliar.
My only complaint is that there is a lot of 'fluff'-or not recipe/baking related stuff in the beginning. Stories about himself and travels. It is worth getting though, but if you want all recipe and nothing else maybe look else where. I personally like the lengthy description of the breads, photos, and the organization/layout of this book.
Customer Rating:
Summary: Nasty Cracker Pizza to Awesome Pizza!
Comment: I read posts from people here on Amazon and many of the bread blogs most of which sung the praises for the author and this book. I had been working on making bread and pizza since Christmas 07 without much luck. I would get the occassional good bread/pizza but I had no consistency and the results were always dull. I got this book for Christmas 08 and it's Jan 3rd. I've already made 4 pizzas that way out classed my previous attempts all thanks to the author's techniques and the new found understanding of fermenting vs levening (rising) that this book talks about. My wife HATES the book because she just wants to follow recipies. I love it because he goes into the why in great detail, not just the how.
You won't be sorry with this book.
Customer Rating:
Summary: Great Bread Book!
Comment: Very in depth and informative. I loved it.
You can learn anything you want about good bread making from this book.
Customer Rating:
Summary: Good, but impractical
Comment: The bread recipes, or "formulas," as Reinhart calls them, are very good and sophisticated. Having made quite a few of these recipes, my concern is that they are not practical if you are trying to bake regularly to produce bread for yourself or your family. Reinhart focuses heavily on a delayed fermentation method that requires your starters and doughs to sit in the fridge for about a day to further develop the flavor before final rises. I am sure that this does improve the flavor of the bread. However, the downside is that baking your loaves, an already time consuming process with rise times, takes at least two days, sometimes three. This book is wonderful if you want to make exquisite occasional breads, and it does a fantastic job of explaining the science and math behind bread. However, if you are just starting out or if you are looking for recipes that will fit into your life more, I would recommend another book.
Customer Rating:
Summary: I will never buy bread again
Comment: This is a great book. If you are interested in bread this is a must have. I read it and have found my new favorite bread the recipe on 191! Now I can make bread easily and it tastes like it is from the local bakery! Each formula is easy to understand, the stories and descriptions are captivating! The author does a wonderful job explain the bread making process.
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Editorial Reviews:
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Co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary school, 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 perfect bread. In THE BREAD BAKER’S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you’ll peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain ancienne has revolutionized the art of baguette making. Peter then walks readers through the twelve steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it’s on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down 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 it most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
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