Bread Bakers Apprentice Making Classic Breads with the Cutting-edge Techniques of a Bread Master
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Uitgever: Random House Usa Inc
Auteur:
Peter Reinhart
- Engels
- Hardcover
- 9781580082686
- 18 september 2001
- 272 pagina's
Samenvatting
Co-founder of the legendary Brother Junipers Bakery, author of the landmark booksBrother Junipers Bread Book and Crust & Crumb, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for over fifteen years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.
In The Bread Bakers Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Frances famedboulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whosepain à lancienne 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.
Youll put newfound knowledge into practice with 50 new master formulas for such classic breads as rusticciabatta, hearty pain de campagne, old-school New York bagels, and the books Holy GrailPeters version of the famedpain à lancienne. 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 youll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiringand the rewards are some of the best breads under the sun.
In The Bread Bakers Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of Frances famedboulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whosepain à lancienne 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.
Youll put newfound knowledge into practice with 50 new master formulas for such classic breads as rusticciabatta, hearty pain de campagne, old-school New York bagels, and the books Holy GrailPeters version of the famedpain à lancienne. 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 youll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiringand the rewards are some of the best breads under the sun.
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Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 18 september 2001
- Aantal pagina's
- 272
Betrokkenen
- Hoofdauteur
- Peter Reinhart
- Hoofduitgeverij
- Random House Usa Inc
Overige kenmerken
- Editie
- New title
- Extra groot lettertype
- Nee
- Studieboek
- Nee
- Verpakking breedte
- 240 mm
- Verpakking hoogte
- 32 mm
- Verpakking lengte
- 259 mm
- Verpakkingsgewicht
- 1454 g
EAN
- EAN
- 9781580082686
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