By Peter Reinhart
In this re-creation of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs bobbing up from his study in France’s famed boulangeries and the always-enlightening time spent within the culinary college kitchen together with his scholars. Peer over Peter’s shoulder as he learns from Paris’s so much esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the artwork of baguette making. Then stand along his scholars in the kitchen as Peter teaches the vintage twelve levels of building bread, his transparent directions accompanied by greater than a hundred step by step photographs.
You’ll placed newfound wisdom into practice with fifty grasp formulation for such vintage 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, to boot as three all-new formulation. En direction, Peter distills hard science, complicated options, and foodstuff history into a remarkably obtainable and fascinating resource that is as wealthy and multitextured because the loaves you’ll turn out. during this revised version, he provides metrics and temperature conversion charts, incorporates comprehensive baker’s chances into the recipes, and updates equipment all through. this can be original food writing at its such a lot beautiful, educating at its most encouraged and inspiring—and the rewards are some of the simplest breads less than the sun.