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Title: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, Ron Manville ISBN: 1-58008-268-8 Publisher: Ten Speed Press Pub. Date: December, 2001 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 4.9 (42 reviews)
Rating: 5
Summary: Excellent Reading AND Excellent Baking!!!
Comment: Just bought this book last week - saw it on display at a bookstore, and it sounded interesting...looked through it, put it down to look for a less-leafed-through copy...it was the only copy around, so I grabbed it, bought it, and headed home to try it out. Having begun with Dan Leader's BREAD ALONE and more recently, Maggie Glezer's ARTISAN BAKING ACROSS AMERICA, and many great bread books in between, THE BREAD BAKER'S APPRENTICE has to be recipe for recipe the most practical, and we're talking about a bunch of great titles here. I was curious about the mystique of the Pain a L'Ancienne and had a hard time believing this one bread made of flour, salt, yeast and water...nothin' else, no sugar or anything... could cause the emotions experienced by the author and his friends as described in the book, but I tried the delayed-fermentation technique, baked a batch, and was astounded at this simple complex amazingly creamy bread. So was my family, and we're having a special baking night to make more. Add to this the cinnamon buns that literally made our knees weak, the Portuguese Sweet Bread (I grew up with this stuff in New England) and the rye bread, these are the best consitently successful bread recipes I have ever used in one bread book during the course of one week, and I highly recommend Peter Reinhart's THE BREAD BAKER'S APPRENTICE to anyone who loves to bake bread, as well as read excellent culinary literature.
Rating: 5
Summary: Serious bread bakers dream come true
Comment: If you're a serious bread baker or want to improve your skills, order this book today! I've been baking yeast breads for years and have purchased numerous bread cookbooks along the way. I would rate this one as the best bread cookbook ever. Sorry Bernard Clayton, you've moved into second place...
After sampling the Cinnamon Swirl Loaf, my teenage son asked when I was going to start selling it. The bagels are fantastic as are the cinnamon rolls.
As several recipes require advance planning and 2 days of fermentation, don't purchase this book if you're looking for quickie recipes.
Rating: 5
Summary: the only bread baking book you'll ever need
Comment: A beautiful work of love explaining everything
about making bread you'll ever want to know and
then some more...:-)
Really improved the quality of my breads by
a few orders of magnitude. didn't even know
one could make bread that tastes like this
at home in a gas oven...
And I thought I loved making bread before having
learned all the things in this book...;-)
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Title: Crust & Crumb: Master Formulas For Serious Bakers by Peter Reinhart ISBN: 1580080030 Publisher: Ten Speed Press Pub. Date: October, 1998 List Price(USD): $29.95 |
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Title: Artisan Baking Across America: The Breads, The Bakers, The Best Recipes by Maggie Glezer, Ben Fink ISBN: 1579651178 Publisher: Artisan Sales Pub. Date: 02 October, 2000 List Price(USD): $40.00 |
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Title: Brother Junipers Bread Book: Slow Rise As Method and Metaphor by Brother Peter Reinhart, M. F. K. Fisher ISBN: 0201624672 Publisher: Perseus Publishing Pub. Date: October, 1993 List Price(USD): $17.50 |
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Title: The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing, Alan, Scott ISBN: 1890132055 Publisher: Chelsea Green Publishing Company Pub. Date: July, 1999 List Price(USD): $35.00 |
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Title: Classic Sourdoughs: A Home Baker's Handbook by Ed World Sourdoughs from Antiquity Wood ISBN: 1580083447 Publisher: Ten Speed Press Pub. Date: December, 2001 List Price(USD): $19.95 |
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