by Peter Reinhart (Hardcover—2001)
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 Poilâne 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 12 stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. 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.