The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
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￥ 188 九品
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作者Peter Reinhart and Ron Manville
出版社Ten Speed Press
ISBN9781580082686
出版时间2001
装帧精装
货号食3
上书时间2018-09-28
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Hardcover: 272 pages
Publisher: Ten Speed Press (18 Sept. 2001)
Language: English
ISBN-10: 1580082688
ISBN-13: 978-1580082686
Product Dimensions: 23.9 x 2.7 x 26.1 cm
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Co-founder of the legendary Brother Juniper s Bakery, author of the landmark books Brother Juniper s Bread Book and Crust & Crumb, and distinguished instructor at the world s largest culinary academy, Peter Reinhart has been a leader in America s artisanal bread movement for over fifteen 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 The Bread Baker s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter s shoulder as he learns from Paris s most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose pain a 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 over 100 step-by-step photographs.
You ll 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 book s Holy Grail Peter s version of the famed pain a l ancienne. 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. 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.
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