Co-founder of the legendary Brother Juniper sBakery, author of ten landmark bread books, anddistinguished instructor at the world s largestculinary academy, Peter Reinhart has been aleader in America s artisanal bread movement formore than thirty years. Never one to be contentwith yesterday s baking triumph, however, Petercontinues to refine his recipes and techniques inhis never-ending quest for extraordinary bread. In this new edition of the award-winning andbest-selling The Bread Baker s Apprentice, Petershares bread breakthroughs arising from his studyin France s famed boulangeries and the always-enlighteningtime spent in the culinary collegekitchen with his students. Peer over Peter s shoulderas he learns from Paris s most esteemed bakers, likeLionel Poilane and Phillippe Gosselin, whose paina l anciennehas revolutionized the art of baguettemaking. Then stand alongside his students in thekitchen as Peter teaches the classic twelve stages ofbuilding bread, his clear instructions accompaniedby more than 100 step-by-step photographs. You ll put newfound kwledge into practicewith fifty master formulas for such classic breads asrustic ciabatta, hearty pain de campagne, old-schoolNew York bagels, and the book s Holy Grail Peter sversion of the famed pain a l ancienne, as well asthree all-new formulas. En route, Peter distills hardscience, advanced techniques, and food historyinto a remarkably accessible and engaging resourcethat is as rich and multitextured as the loaves you llturn out. In this revised edition, he adds metricsand temperature conversion charts, incorporatescomprehensive baker s percentages into the recipes, and updates methods throughout. This is originalfood writing at its most captivating, teaching at itsmost inspired and inspiring and the rewards aresome of the best breads under the sun.
PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.