arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

The Bread Baker’s Apprentice, by Peter Reinhart

The Bread Baker’s Apprentice, by Peter Reinhart
The distinguished author of several landmark bread books, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. In this James Beard Award-winning book, Peter shares bread breakthroughs arising from study with Paris’s most esteemed bakers, clear instructions on the classic twelve stages of building bread, fifty master formulas for classic breads, and three all-new formulas. He distills hard science, advanced techniques, and food history into a remarkably accessible, engaging resource that is as rich and multitextured as the loaves he presents. This is original food writing at its most captivating, teaching at its most inspiring, and the rewards are some of the best breads under the sun.
More details Less details
$ 39.95
This option is currently sold out.
This option is currently unavailable.
The distinguished author of several landmark bread books, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. In this James Beard Award-winning book, Peter shares bread breakthroughs arising from study with Paris’s most esteemed bakers, clear instructions on the classic twelve stages of building bread, fifty master formulas for classic breads, and three all-new formulas. He distills hard science, advanced techniques, and food history into a remarkably accessible, engaging resource that is as rich and multitextured as the loaves he presents. This is original food writing at its most captivating, teaching at its most inspiring, and the rewards are some of the best breads under the sun.

Bakeware

Make delicous pizzas with a golden, crispy base. For best results pre-heat the stone before placi...
This glass bottom springform pan has been top rated by consumer magazines many years in a row. In...
This Dowel shaped wooden rolling pin has the added advantage of removable discs for creating diff...
Natural, Uncoated, Traditional Angel Food Cake Tube Pan. Size 9.375 x 4.25 inches. Aluminum. Not ...
Made of Heavy Cast Aluminum for even baking and excellent detail and shape definition. Large 18 c...