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The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] (English Edition) di [Peter Reinhart]

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Peter Reinhart

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] (English Edition) Formato Kindle

Edizione Inglese di Peter Reinhart (Autore) Formato: Formato Kindle

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WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!

“For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty 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 this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college 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 more than 100 step-by-step photographs.

You’ll put newfound knowledge into practice with fifty 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, as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. 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.

Lunghezza stampa

338 pagine
Lingua

Inglese
Memo

Su Kindle Scribe
Editore

Ten Speed Press
Data di pubblicazione

6 settembre 2016
Dimensioni file

168287 KB
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Word Wise

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Descrizione prodotto

L'autore

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimedBrother Juniper’s Bread Book: Slow Rise as Method and Metaphor, Sacramental Magic in a Small-Town Café,Bread Upon the Waters, Crust & Crumb, the winner of the James Beard/KitchenAid Cookbook Award in 1998, andPeter Reinhart’s Whole Grain Breads, the winner of the James Beard Cookbook Award in 2008. Peter is a regular commentator on food and culture for public radio’sOne Union Station. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Recensione

"Peter has combined the knowledge, passion, and expertise of a professional baker with the clear persuasive language of a born teacher. I predict immense well-deserved success for this extraordinary book."
–Carol Field, author of The Italian Baker

"As we continue our bread-making journey into the 21st century, Peter Reinhart’s The Bread Baker’s Apprentice should emerge as the definitive text on the subject. There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works."
–Charles Van Over, author of The Best Bread Ever

"Peter has yet again woven a fine tale about great bread, and his passion abounds. In The Bread Baker’s Apprentice, he delivers a tool box of information and insight–tools that empower us to roll up our sleeves and keep those ovens full!"
–Peter Franklin, Chairman of the Board, The Bread Bakers Guild of America

"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

"If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in his new cookbook, The Bread Baker’s Apprentice. He instructs with gusto in this delightful and comprehensive volume."
–Bernard Clayton, author of The Breads of France

"Just as bread nourishes the body, The Bread Baker’s Apprentice nourishes the baker’s soul. Peter Reinhart’ s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success."
–Flo Braker, author of The Simple Art of Perfect Baking

"Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake."
–Lora Brody, author of Basic Baking --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Estratto. © Riproduzione autorizzata. Diritti riservati.

INTRODUCTION

Acorns were good enough until bread was invented.
—DECIMUS JUNIUS JUVENALIS, AD 125

I used to be a professional baker, happily making bread in beautiful Sonoma County, California. Somehow, through a series of events complexly intertwined with many other facets of my life, I found myself serving as a teacher of bread baking at the world’s largest culinary school, Johnson & Wales University, in Providence, Rhode Island. Rhode Island itself isn’t much bigger than Providence, the entire state seeming like a large metropolitan area consisting of the city and its suburbs, the whole of which is smaller than Sonoma County. Rhode Island is quite beautiful in its own way, but it is not the charm and beauty that brought me to either Sonoma County or Providence. I chronicled this journey in a previous book, so I won’t rehash its intricacies, but I will sum up one of the themes: Having learned so much from many teachers during my own life’s apprenticeships, I find a great deal of meaning and purpose in transmitting knowledge, whether it be about bread or any other aspect of life. Producing successful students gives me even more pleasure than producing successful bread.

Since my first book, Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor, was published more than twenty-five years ago, dozens of superb bread books have appeared. These include recipe collections with hundreds of variations on every type of bread imaginable, from every culture, with infinite shapes and blends of grains. The Baker’s Catalogue, produced by the good people at King Arthur Flour (see Resources, page 314), has grown from a sort of underground journal to a popularly discussed source of supplies and folklore among the thousands of “bread-heads” sprouting like malted barley across the country. Bread machines have become common household gadgets, and many of them are actually being used and are not just sitting on the counter like last year’s toy. The recipe books for bread machines are among the best sources for esoteric single-loaf recipes, some of them of the family-heirloom variety. Whenever I want quick information on the “backstory” of a particular type of bread, usually in response to a question from one of my students, one of the first places I check is my collection of bread-machine recipe books. “World encyclopedia” books on bread, “ultimate” books on bread, books on artisan breads and the bakers who make them, and numerous websites and e-groups dedicated solely to the growing national passion for bread baking have also become part of the bread landscape.

I wanted to call one of my recent books The Bread Revolution, but that sounded too militant (“After all, what are they revolting against?” one editor asked me). We tried Bread Renaissance, but I thought that sounded too elitist, and the most famous person who made a snobbish remark about bread, Marie Antoinette, lost her head over it (“Let them eat brioche,” she was reported to have shouted when asked for her final words). After serious brainstorming, we came up with Crust & Crumb: Master Formulas for Serious Bread Bakers, and I’m glad we did. I loved the sound of that title and so did many readers who commented on its aptness. It allowed me to pursue what I think of as my personal teaching mission: synthesizing information and reformulating it into usable knowledge for current times. The “master formula” concept helped home bakers, and even some professional ones, take a step away from recipe dependence toward thinking like a baker. This means thinking formulaically and structurally and then baking by an elusive quality called feel, not just blindly following a recipe without knowing the reasons behind certain steps. (Interestingly, many years later, in 2014, I did publish a book called Bread Revolution with the same publisher, which reminded me never to give up on a good title.)

Knowledge is power, and I think a teacher’s job is all about the empowerment of his or her students, regardless of the subject. A bread baker, like any true artisan, must have the power to control outcomes. This concept of empowerment is a universal principle and one of the reasons I love teaching. It’s what made ancient craft guilds so important and powerful. Whether the aspiring artisan was a baker, carpenter, mason, butcher, candlestick maker, or chef, a guild apprenticeship put initiates on common ground with others, establishing a shared understanding of what made life meaningful. Coupled with religious influences, and the basic three R’s, guild training was a foundation peg in keeping the spirit of quality, beauty, and goodness alive in the world. With this book, I want to forge into the next frontier with you, beyond simply making bread, and on to explore its possibilities from the inside out to empower you to control the outcomes of your bread-baking pursuits. My goal is to teach you to fly without controls, by feel, the way a good pilot must from time to time. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Dettagli prodotto

ASIN ‏ : ‎ B019B6XJQK
Editore ‏ : ‎ Ten Speed Press; Anniversary edizione (6 settembre 2016)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 168287 KB
Da testo a voce ‏ : ‎ Abilitato
Miglioramenti tipografici ‏ : ‎ Abilitato
X-Ray ‏ : ‎ Abilitato
Word Wise ‏ : ‎ Abilitato
Memo ‏ : ‎ Su Kindle Scribe
Lunghezza stampa ‏ : ‎ 338 pagine
Numeri di pagina fonte ISBN ‏ : ‎ 1607748657

Posizione nella classifica Bestseller di Amazon: n. 184,226 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 731 in Cucina (in inglese)
- n. 852 in Cucina e vini in lingua straniera
- n. 1,867 in Cucina con specifici ingredienti

Recensioni dei clienti:
4,8 3.757 voti

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Peter Reinhart

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4,8 su 5

3.757 valutazioni globali

5 stelle		84%
4 stelle		11%
3 stelle		3%
2 stelle		1%
1 stella		1%

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Fabrizio M.

Buon libro per panificatori

Recensito in Italia 🇮🇹 il 5 gennaio 2014

Acquisto verificato

Il libro è molto bello, ha delle belle foto e nel suo complesso non è né troppo tecnico, né troppo generalistico.
Se siete dei panificatori alle prime armi questo libro potrebbe fare per voi, dico potrebbe perché le foto per la formazione delle pagnotte e delle trecce sono veramente poche, e dalle foto non si capisce molto bene i passaggi che si devono fare per portare a termine la forma.
Ad esempio, al contrario di Bread di Hamelman, dove non ci sono delle foto ma delle illustrazioni disegnate a mano, su Bread i passaggi, seppur disegnati, sono molto comprensibili ed esaustivi.
Alla fine il libro nel suo complesso vale i soldi spesi (circa 25 euro), spiega tutti i vari passaggi per realizzare un buon pane, anche se noi, rispetto agli americani, siamo abituati a dei pani migliori. Ci sono comunque molte ricette valide.
Se poi volete far partire un nuovo lievito madre, nel libro è spiegata anche questa tecnica.

4 persone l'hanno trovato utile

Utile

Amazon Customer

Nice book

Recensito in Italia 🇮🇹 il 11 luglio 2014

Acquisto verificato

This is a really nice book with a lot of interesting receipt. It's perfect to learn something about the science of bakery products. Moreover it has a lot of beautiful pictures.

Utile

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R de Bulat

Bread making perfection

Recensito nel Regno Unito 🇬🇧 il 26 ottobre 2013

Acquisto verificato

There really are a lot of good, professional bread making books available, nowadays and this is definitely one of them. There are a good range of bread recipes in the book, several of which come from world beating bakeries, but the book, as the title suggests, is a training manual. This is not to say that the casual reader will not get a lot of good recipes and you could ignore much of the training information if you are a half competent bread maker; but this misses the point of the book. The Bread Maker's Apprentice is a book to read, to absorb the value of what is being taught and to learn, not merely to be a better bread maker, but to make bread to a very high standard, to develop "a feel for the dough." There is plenty of good advice and training out there - Paul Hollywood can be seen on iPlayer, for instance and there are countless youtube videos on technique and demonstrations of the bread making process - all of which is good. This book begins with the preparation, from the mise en place, the putting together of all the ingredients and equipment, to the preparation of the ferment and all of the things that make good bread extraordinary before you begin to form it and put it into the oven. There is a good back story to the book, including how the author wins a competition and spends a week visiting the bakeries of Paris, encounters Poilane and discovers Pain a l'ancienne, which becomes life changing. This is a book for real bread aficionados - no pretensions here, it really is for people who love the whole panoply of what it means to make good bread by hand and bake it to perfection.

9 persone l'hanno trovato utile

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Gill Burrows

Makes bread making a joy

Recensito nel Regno Unito 🇬🇧 il 10 marzo 2023

Acquisto verificato

I have bought many bread making books and after following their various recipes have had just as many failures.
This book, which I thought was a bit of a expensive indulgence has proved that it was money well spent.
The results of my labour, with the guidance of Peter Reinhart are something to be proud of.
I would highly recommend this book to anyone seriously interested in baking better bread and also understanding the science involved. Money well spent.
Also I have adapted the "formula's to use in my Bread Machine, successfully !
Buy the book and see for youself.

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Amazon Customer

Every Bread catered for.

Recensito nel Regno Unito 🇬🇧 il 23 aprile 2019

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Very good book, excellent recipes. Only problem makes no allowance in temperatures for fan ovens, if you have one temp should be reduced by 20 degrees

9 persone l'hanno trovato utile

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LERM

couldn't put it down

Recensito nel Regno Unito 🇬🇧 il 17 gennaio 2015

Acquisto verificato

When i first bought this book I read the first few chapters straight away as they described in detail what was happening at each step from a scientific perspective which helped me to understand why the different processes are carried out.

Since then I have made a number of breads from this book with a good degree of success. I have also found that I use the knowledge and techniques that I learned in this book to improve my results in when using recipes from other sources

This book is really geared for the American market and so the recipes included have been chosen to fit that market, however there are a number of French recipes included which were the main reason I bought the book.

It is a little annoying that all the measurements are in American units however given that all the recipes are presented as a formula based on weight as a percentage of the total amount of flour it is relatively straight forward to scale up or down to suit any size of loaf.

5 persone l'hanno trovato utile

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customer

Book damaged by other items in the package

Recensito nel Regno Unito 🇬🇧 il 16 febbraio 2022

Acquisto verificato

No problem on the book content. It is a classic book on bread making.
The book should properly separate with other items in a box.

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The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] (English Edition) Formato Kindle

Descrizione prodotto

L'autore

Recensione

Estratto. © Riproduzione autorizzata. Diritti riservati.

Dettagli prodotto

Informazioni sull'autore

Peter Reinhart

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