In The Bread Bakerâs Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Franceâs famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peterâs shoulder as he learns from Parisâs most esteemed bakers, like Lionel PoilÃ¢ne and Phillippe Gosselin, whose pain Ã lâancienne 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.
Youâll 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 bookâs Holy GrailâPeterâs version of the famed pain Ã lâancienne. 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 youâll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiringâand the rewards are some of the best breads under the sun.
â Food52, Most Anticipated Cookbooks
â Every Day with Rachael Ray, Round-Up
About: 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.
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