Co-founder of the legendary Brother Juniperas Bakery, author of the landmark books Brother Juniperas Bread Book and Crust a Crumb, and distinguished instructor at the worldas largest culinary academy, Peter Reinhart has been a leader in Americaas artisanal bread movement for over fifteen years. Never one to be content with yesterdayas baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Bakeras Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Franceas famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peteras shoulder as he learns from Parisas most esteemed bakers, like Lionel PoilAcne and Phillippe Gosselin, whose pain An laancienne 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. Youall 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 bookas Holy GrailaPeteras version of the famed pain An laancienne. 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 youall turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiringaand the rewards are some of the best breads under the sun.This is original food writing at its most captivating, teaching at its most inspired and inspiringaand the rewards are some of the best breads under the sun.
|Title||:||The Bread Baker's Apprentice|
|Publisher||:||Ten Speed Press - 2011-04-06|