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Der Brotbäckerlehr
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- Sofort-KaufenDer Brotbäckerlehrling, 15th Anniversary Edition: Mastering The Art GUT
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Standort: Belle Chasse, Louisiana, USA
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eBay-Artikelnr.:297419862496
Artikelmerkmale
- Artikelzustand
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9781607748656
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607748657
ISBN-13
9781607748656
eBay Product ID (ePID)
219237570
Product Key Features
Edition
15
Book Title
Bread Baker's Apprentice, 15th Anniversary Edition : Mastering the Art of Extraordinary Bread [a Baking Book]
Number of Pages
336 Pages
Language
English
Publication Year
2016
Topic
Specific Ingredients / Rice & Grains, Courses & Dishes / Bread, Methods / Baking
Illustrator
Yes
Features
Revised
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
56.3 Oz
Item Length
10.2 in
Item Width
9.4 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-015576
Dewey Edition
21
TitleLeading
The
Reviews
"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection." --NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group "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 "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, past 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 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
Dewey Decimal
641.8/15
Edition Description
Revised edition
Table Of Content
CONTENTS Introduction 1 ONE. WHAT IS IT ABOUT BREAD? 7 TWO. DECONSTRUCTING BREAD: A TUTORIAL 25 Assumptions and Rationales 25 The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48 THREE. FORMULAS 109 The Final Grace Note: Wood-Fired Baking in Bennett Valley 303 Formulas Pre-ferments 110 P'te Fermentée 111 Poolish 112 Biga 113 Anadama Bread 114 Artos: Greek Celebration Breads 117 Bagels 121 Brioche and Brioche Relatives 130 Casatiello 137 Challah 140 Ciabatta 142 Cinnamon Buns and Sticky Buns 150 Cinnamon Raisin Walnut Bread 154 Corn Bread 157 Cranberry-Walnut Celebration Bread 160 English Muffins 163 Focaccia 165 French Bread 174 Italian Bread 178 Kaiser Rolls 182 Lavash Crackers 186 Light Wheat Bread 189 Marbled Rye Bread 191 Multigrain Bread Extraordinaire 195 Pain à l'Ancienne 199 Pain de Campagne 203 Pane Siciliano 207 Panettone 211 Pizza Napoletana 217 Poolish Baguettes 223 Portuguese Sweet Bread 226 Potato Rosemary Bread 229 Pugliese 233 Sourdough Bread and Variations 238 Basic Sourdough Bread 245 New York Deli Rye 249 100% Sourdough Rye Bread 253 Poil'ne-Style Miche 256 Pumpernickel Bread 260 Sunflower Seed Rye 264 Stollen 268 Swedish Rye ( Limpa ) 274 Tuscan Bread 277 Vienna Bread 280 White Bread: Three Multipurpose Variations 284 Whole-Wheat Bread 288 Sprouted Wheat and Brown Rice Bread 291 Sprouted Whole Wheat Onion and Poppyseed Bialys 294 Beyond Ultimate Cinnamon and Sticky Buns 297 Potato, Cheddar, and Chive Torpedoes 307 Roasted Onion and Asiago Miche 310
Synopsis
WINNER OF THE JAMES BEARD AND IACP AWARD * Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."--Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker's Apprentice , Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil'ne and Phillippe Gosselin, whose pain à l'ancienne 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 more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne , old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain à l'ancienne , as well as three all-new formulas. 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 you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun., WINNER OF THE JAMES BEARD AND IACP AWARD - Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more "For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."--Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker's Apprentice , Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil ne and Phillippe Gosselin, whose pain l'ancienne 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 more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne , old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain l'ancienne , as well as three all-new formulas. 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 you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun., Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker's Apprentice , Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil ne and Phillippe Gosselin, whose pain l'ancienne 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 more than 100 step-by-step photographs. You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne , old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain l'ancienne , as well as three all-new formulas. 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 you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.
LC Classification Number
TX769.R4147 2016
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