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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (Anglais) Relié – 14 novembre 2001


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Descriptions du produit

Revue de presse

"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

Biographie de l'auteur

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He is the author of the acclaimed Brother 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, and Peter 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’s One Union Station.


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Détails sur le produit

  • Relié: 320 pages
  • Editeur : Ten Speed Press (14 novembre 2001)
  • Langue : Anglais
  • ISBN-10: 1580082688
  • ISBN-13: 978-1580082686
  • Dimensions du produit: 23,9 x 2,8 x 26,2 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 12.621 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
  • Table des matières complète
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Couverture | Copyright | Table des matières | Extrait | Index
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5 internautes sur 5 ont trouvé ce commentaire utile  Par nicolas c le 14 août 2010
Format: Relié Achat vérifié
Avec le livre de daniel leader (local breads), cet ouvrage est le livre sur le pain qui m'a le plus intéressé: j'ai beaucoup appris et j'y ai trouvé d'excellentes recettes (mais il faut du temps, car la plupart des recettes incluent des fermentations longues). Je n'ai pas trouvé d'ouvrages francophones qui m'ont aussi bien convenu que ce livre et celui de daniel leader.
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Par Shira le 10 mai 2014
Format: Relié Achat vérifié
An excellent book, clearly written by someone who understands the ambitions of home baking and shows you the way there.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 662 commentaires
785 internautes sur 794 ont trouvé ce commentaire utile 
Work hard and reap the benefits 23 octobre 2002
Par Matt Morgan - Publié sur Amazon.com
Format: Relié
I bought this book after carefully researching it, trying to decide if it would be a book I would use or a book that would sit on my shelf and collect dust. The recipes in this book look more time-consuming than those found in my other bread books, and I finally decided that, based on other reviews of this book, it was worth a shot.

Almost all of the recipes in this book require more than one day to make; the author bases a great many of his recipes on some form of starter, whether it's a stiff dough or a liquid sourdough starter. He asserts that this style of baking brings out the most flavor in the flour. He's right. The recipes I have tried [so far] in this book do indeed have a better and stronger flavor, in spite if the fact that the base ingredients are the same as that of other recipes in other books.

The author does more than provide a bunch of good recipes (he refers to them as "formulas"). He describes the chemistry behind the ingredients and how they react to one another when mixed. He also shows, with photographs, many different shaping methods and intermediate steps that are required in making bread dough.

The author writes the techniques and recipes in this book like a man who has a deep interest in the subject, not just a desire to crank out another cookbook. He demonstrates, through his discussion in the book, his deep understanding of the art of breadmaking. For this man, bread making is a joy and a pleasure, not just a profession. When reading this book, the reader gets pulled along into the excitement the author has for his topic, which makes the process of breadmaking even more pleasurable.

This book is not for the lazy baker. If you want to make breads that are fast and easy, look for other titles. But if you want outstanding breads, and you're willing to work for it and be patient, then this book is a superb choice.
412 internautes sur 427 ont trouvé ce commentaire utile 
An extraordinary book 5 décembre 2001
Par Joe Mielke - Publié sur Amazon.com
Format: Relié
This is an expensive book worth every penny. Reinhart will show you how to bake bread even if you've never baked anything that didn't come out of a can and if you are an experienced baker, Reinhart will strengthen your understanding of how bread is made.
His explanation of the science of how bread is mixed, baked and even tasted is definitive and clearly written. The section on shaping dough is aptly photographed and understandable. It is, by far, the clearest description of shaping dough found in the current crop of baking books.
The bulk of the book consists of recipes, more accurately, formulas, for baking various kinds of bread. I've tried only two of them so far and both came out excellent. And one of the things that makes this book so helpful is that if your bread doesn't come out excellent you'll learn why it didn't and what to do about it.
This book amplifies Reinhart's previous book, Crust and Crumb, and like that book the formulas will help you bake the best bread you've ever made. And the theory will help you to create your own signature variations.
This is a priceless book and it is also a definite classic. If you don't bake, buy it for someone who does.
320 internautes sur 336 ont trouvé ce commentaire utile 
Now, this is the only bread baking book you ever need! 13 novembre 2002
Par Plasbo - Publié sur Amazon.com
Format: Relié
When Peter Reinhart's previous book (Crust and Crumb) was published, I stated in my review that this was the only book any serious baker would need. You can still get by with that one, but Reinhart has outcompeted himself with The Bread Baker's Apprentice. Until he pulls another stunt like this, Baker's Apprentice is now the only book any serious bread baker would ever need, or anyone less serious for that sake. Like the last book, Baker's Apprentice is overflowing with information, experience and wisdom, but this one is also tightly organized and well laid out. It is at the same time a baking tutorial, a recipe collection, a reference work, and for baking freaks like me, bedtime reading. Maybe it is a missionary tract too. The various bread types cover a repertoire worthy of any professional baker, yet one that can be accomplished by us amateurs. The photos are pretty but also inspirational and instructional, showing shaping options and procedures. Reinhart's last book got me away from yeasted white bread and onto the path of rustic, naturally leavened bread (although he by no means forces the reader to follow that path). His chapter in this book about the Poilane-style Miche (the loaf shown on the cover) got me off the path and onto the road.
328 internautes sur 349 ont trouvé ce commentaire utile 
Good book 10 juin 2007
Par Ken Clark - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a beautiful book and addresses the science of bread making and the chemical processes that occur during it in an in-depth fashion. The question then becomes, why don't I use this book more? I bake bread weekly and, although I have made several of the recipes in this book, I usually find myself turning to other books, where the recipes are clearer and quicker.

Most of the recipes in this book require 2 days to make. The selections are beautiful and tasty, but seem more like breads for special occassions, rather than the everyday fare I'm usually looking for. If you're thinking about getting into the business of breadmaking, I'd certainly recommend buying this book. If, however, you just bake for your family, I think you can find more affordable books that will give you extremely good recipes.

Check out "The Garden Way Bread book" if you want a more eclectic book with very tasty recipes.
81 internautes sur 85 ont trouvé ce commentaire utile 
The recipes are great; the first 110 pages superb 9 juillet 2002
Par Un client - Publié sur Amazon.com
Format: Relié
This is actually three books in one.
1. A collection of Peter Reinhart's stories and travels. This adds considerable color to the narrative.
2. A group of recipes for bread. For the most part, these recipes employ longer fermentation times and wetter doughs than most people are familiar with, which makes them hard to work with at first. The good part is that they work and work well. After you've made several of the breads, you'll wonder how you made bread any other way.
3. The first 110-odd pages. This is simply the finest how-to book I've ever read on bread baking. It covers the subject from start to finish, from opening the bag of bread flour and wondering what's inside, to letting the finished loaf cool on the rack. Reinhart should publish this separately, it's that good.
If you bake bread, buy it. If you don't bake bread, buy the book and try baking some bread.
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