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

Co-founder of the legendary Brother Junipers Bakery, author of the landmark books Brother Junipers Bread Book and Crust & Crumb, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for over fifteen years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In The Bread Bakers Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Frances famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilne and Phillippe Gosselin, whose pain lancienne 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 over 100 step-by-step photographs.

Youll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the books Holy GrailPeters version of the famed pain lancienne. 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 youll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiringand the rewards are some of the best breads under the sun.

Food52, Most Anticipated Cookbooks
Every Day with Rachael Ray, Round-Up