Winner of both the 2002 IACP and James Beard Awards for Cookbook of the Year, The Bread Baker’s Apprentice is an extraordinary book from a master baker and teacher. Peter Reinhart is just who you want peering over your shoulder as you attempt to master (or at least muddle through) your own creations. This book contains some of his own recipes, well tested at the Johnson & Wales University where he teaches, and those from several of France’s famed boulangeries whom he visited. 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.
In The Bread Baker’s Apprentice, Reinhart walks readers through the classic 12 stages of great baking, then on to 50 new master formulas for such classic breads as Rustic Ciabatta and hearty Pain de Campagne. According to Reinhart, “mastery comes with practice. Understanding comes from hanging in there with me, keeping an open mind, and also revisiting your other baking books with a fresh eye—don’t ever abandon those classics!” Reinhart promises an adventure in bread making and delivers. You couldn’t ask for a more comprehensive, or inspiringly beautiful guide than The Bread Maker’s Apprentice. And, while we may never bake the famed Pain a L’Ancienne offered here, it makes us feel like true boulangiers just having it at our floury fingertips.
“This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation are all here at my fingertips.”—Beth Hensperger, author of Bread Made Easy
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Posted by Food Junkie on July 4, 2006Categories - Baking, Bread, Dessert
