The Bread Baker’s Apprentice, 15Th Anniversary Edition
by Peter Reinhart
Editor: TEN SPEED PRESS
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Co-founder of the legendary Brother Juniper Bakery, author of ten landmark bread books, and distinguished instructor of the world’s largest culinary academy, Peter Reinhart has been a leader in American artisanal bread movement for over thirty years.Never a contained being with yesterday’s triumphant bicarbonate, however, Peter continues to perfect his recipes and techniques in his endless quest for the extraordinary breadIn this new edition of the award-winning and best-selling Le Pain Apprenti Boulanger, Pierre shares advanced bread resulting from his study in France celebrating the bakeries and always lighting the time spent in the culinary college kitchen with his students.Par-dessus-Pierre shoulders as he learns from Paris the most esteemed bakers, such as Lionel Poilane and Philippe Gosselin, whose pain a l’ancienne revolutionized the art of the wand of decisionsThen, standing by his students in the kitchen as Peter teaches the classic twelve-stage construction of bread, his clear instructions accompanied by more than 100 step-by-step photographsYou will put the new knowledge into practice with fifty masters of classic formulas such as ciabatta rustic breads, hearty country bread, old-school New York bagels, and the book of the Grail–Pierre version of the famous old-fashioned pain, as well as three new formulasEn route, Peter distills hard science, advanced techniques, and history’s food into a very accessible and engaging resources, which is as rich and multi-textured as the breads you are about to turnIn this revised edition, he adds metrics for temperature conversion and graphs, integrates complete baker percentages on recipes, and updates methods throughout the year.It’s food-based writing in its most captivating form, teaching the most inspiring and inspiring–and rewards are some of the best breads under the sun
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