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

by Peter Reinhart

ISBN-10: 1580082688
ISBN-13: 9781580082686
Region: USA
Publisher: Ten Speed Press
Publication Date: November, 2001
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Recipe Index

Recipesort icon Page Rating
Anadama Bread 108
0
Bagels 115
0
Basic Sourdough Bread 233
0
Biga 107
0
Breadsticks, Grissini and Others 174
0
Bruschetta 226
0
Caramel Glaze for Sticky Buns 146
0
Caramelized Onion and Herb Ciabatta 142
0
Casatiello 129
0
Challah 133
0
Christopsomos 113
0
Ciabatta 135
0
Ciabatta with Cheese (Ciabatta al Formaggio) 142
0
Ciabatta, Biga Version 140
0
Ciabatta, Poolish Version 136
0
Cinnamon Buns and Sticky Buns 143
0
Cinnamon Raisin Bagles 122
0
Cinnamon Raisin Walnut Bread 147
0
Corn Bread 151
0
Cranberry-Walnut Celebration Bread 154
0
Dutch Crunch or Mottled Bread 264
0
English Muffins 157
0
Focaccia 159
0
French Bread 168
0
Greek Celebration Bread 112
0
Herb Oil 163
0
Holiday Bread Brûlé 206
0
Italian Bread 172
0
Kaiser Rolls 175
0
Lambropsomo 114
0
Lavash Crackers 178
0
Light Wheat Bread 181
0
Marbled Rye Bread 183
0
Middle-Class Brioche 127
0
Multigrain Bread Extraordinaire 187
0
Pain à  l’Ancienne 191
0
Pain à  l’Ancienne Foccacia 194
0
Pain à  l’Ancienne Pizza 194
0
Pain de Campagne 195
0
Pane Siciliano 198
0
Panettone 202
0
Pâte Fermentée 105
0
Pizza Napoletana 207
0
Pizza-Style Focaccia 166
0
Poolish 106
0
Poolish Baguettes 213
0
Poolish Focaccia 164
0
Poor Man’s Brioche 128
0
Portuguese Sweet Bread 215
0
Potato Rosemary Bread 219
0
Potato, Cheddar, and Chive Torpedoes 278
0
Pugliese 222
0
Rich Man’s Brioche 125
0
Roasted Onion and Asiago Miche 281
0
Sourdough Bread and Variations 227
0
Sourdough Breads: 100% Sourdough Rye Bread 239
0
Sourdough Breads: New York Deli Rye 236
0
Sourdough Breads: Poilâne-Style Miche 242
0
Sourdough Breads: Pumpernickel Bread 246
0
Sourdough Breads: Sunflower Seed Rye 249
0
Stollen 252
0
Swedish Rye (Limpa) 257
0
Toppings for Focaccia 167
0
Tuscan Bread 259
0
Vienna Bread 261
0
White Breads: Three Multipurpose Variations: Variation 1 266
0
White Breads: Three Multipurpose Variations: Variation 2 268
0
White Breads: Three Multipurpose Variations: Variation 3 269
3
White Fondant Glaze for Cinnamon Buns 146
0
Whole-Wheat Bread 270
0
Wild Mushroom Ciabatta (Ciabatta al Funghi) 141
0

Publishers Information

About The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread

Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/

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.

(http://www.randomhouse.com/)

Author Information

About Peter Reinhart

Author Web Link: http://peterreinhart.typepad.com/

Peter Reinhart is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, and is the author of five books on bread baking, including Brother Juniper’s Bread Book and the modern classic The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He lives with his wife, Susan, in Charlotte, North Carolina.  (http://peterreinhart.typepad.com)

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