The Bread Baker's Apprentice, 15th Anniversary Edition, Signed Copy
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The Bread Baker's Apprentice, 15th Anniversary Edition, Signed Copy
The greatest book on sliced bread.
Have you always wanted to bake a loaf of bread but weren't sure where to start? Allow us to introduce you to The Bread Bakers Apprentice, written by sourdough sultan Peter Reinhart, who has been kneading his way through the bread biz for decades. In 2002, The Bread Bakers Apprentice won the James Beard Award and the IACP Cook Book of the Year awards, and now it's been given a refresh in a 15th anniversary edition!
The book is divided into two sections, the first a tutorial on all things bread, from equipment to the science behind it, and the second a compendium of bread "formulas" (or one might call them recipes). The revised edition has conversion charts for metrics and temperature, includes accurate baker’s percentages in recipes, and has updated methods based on Reinhart's findings and experience over the last 15 years (for instance, the effects of the gluten-free movement and a growing interest in heritage and heirloom grains).
Whether you've got a hankering for a classic New York-style bagel or are dreaming about a crusty campagne spread with salty butter, Reinhardt will guide you through, step-by-fragrant-step.
Want more? Peter Reinhart writes on how and why he updated his seminal bread manual for the 15th Anniversary, here!
Comes with a signed bookplate.
- Length: 320 pages
- Author: Peter Reinhart
- Made in:
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- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
Have you always wanted to bake a loaf of bread but weren't sure where to start? Allow us to introduce you to The Bread Bakers Apprentice, written by sourdough sultan Peter Reinhart, who has been kneading his way through the bread biz for decades. In 2002, The Bread Bakers Apprentice won the James Beard Award and the IACP Cook Book of the Year awards, and now it's been given a refresh in a 15th anniversary edition!
The book is divided into two sections, the first a tutorial on all things bread, from equipment to the science behind it, and the second a compendium of bread "formulas" (or one might call them recipes). The revised edition has conversion charts for metrics and temperature, includes accurate baker’s percentages in recipes, and has updated methods based on Reinhart's findings and experience over the last 15 years (for instance, the effects of the gluten-free movement and a growing interest in heritage and heirloom grains).
Whether you've got a hankering for a classic New York-style bagel or are dreaming about a crusty campagne spread with salty butter, Reinhardt will guide you through, step-by-fragrant-step.
Want more? Peter Reinhart writes on how and why he updated his seminal bread manual for the 15th Anniversary, here!
Comes with a signed bookplate.
- Length: 320 pages
- Author: Peter Reinhart