The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

For almost thirty years, Peter Reinhart has been a prominent figure in the artisanal bread movement in America. He is the co-founder of the renowned Brother Juniper's Bakery, the author of eleven important books on bread, and a recognized lecturer at the biggest culinary university in the world. Peter, however, is never satisfied with his successful baking endeavor from yesterday and keeps improving his methods and recipes in his never-ending pursuit of exceptional bread.

at this revised version of the best-selling book, Peter discusses his discoveries about bread that came from studying at the renowned boulangeries of France and his always-illuminating time spent in the culinary college kitchen with his students. Look over Peter's shoulder as he picks the brains of some of Paris's most renowned bakers, including Lionel Poilâne and Phillippe Gosselin, who have transformed the baguette-making process. Next, observe alongside his pupils in the kitchen as Peter demonstrates the traditional twelve steps of bread-making, his precise instructions supported by over a hundred detailed photos.

With fifty expert recipes for beloved breads including rustic ciabatta, hearty, traditional New York bagels, and the book's Holy Grail—Peter's take on the renowned—as well as three brand-new ones, you can put your newly acquired expertise to use. Along the way, Peter condenses complex methods, hard science, and culinary history into a stunningly readable and entertaining guide that is just as deep and nuanced as the loaves you'll bake. He updates methodology throughout, including complete baker's percentages into the recipes, and adds metrics and temperature conversion charts in this new edition. Some of the greatest breads on earth are the result of this brilliant and motivating education and innovative culinary writing at its most compelling.