The Bread Baker's Apprentice, 15th Anniversary Edition: Cărți pâine artizanală
Autor Peter Reinharten Limba Engleză Hardback – 5 sep 2016
"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."-Nancy Silverton, chef and co-owner, Mozza Restaurant Group
Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty 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 this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college 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 twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.
You'll put newfound knowledge into practice with fifty 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 à l'ancienne, as well as three all-new formulas. 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. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. 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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Specificații
ISBN-10: 1607748657
Pagini: 336
Dimensiuni: 229 x 254 x 28 mm
Greutate: 1.54 kg
Editura: Ten Speed Press
Seria Cărți pâine artizanală
Descriere
In this new edition, Peter Reinhart, the pre-eminent author on bread baking, updates his groundbreaking and award-winning classic.
Never one to be content with yesterday's baking triumph, Peter Reinhart continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this revised edition of his beloved and bestselling classic, he further perfects his recipes by adding metrics and conversion charts, incorporating baker's percentages into the recipes, and updating methods throughout. He shares his latest bread breakthroughs for classics like ciabatta, kaiser rolls, English muffins, and Swedish rye, and adds three all-new bonus recipes for onion and poppy seed bialys, sprouted wheat and brown rice bread, and ultimate cinnamon rolls made from bialy dough. With an updated resource section, this will surely continue to be the go-to bread baking book for amateur and professional bakers across the country.
Notă biografică
Cuprins
Introduction 1
ONE. WHAT IS IT ABOUT BREAD? 7
TWO. DECONSTRUCTING BREAD: A TUTORIAL 25
Assumptions and Rationales 25
The Twelve Stages of Bread: Evoking the Fullness of Flavor from the Grain 48
THREE. FORMULAS 109
The Final Grace Note: Wood-Fired Baking in Bennett Valley 303
Formulas
Pre-ferments 110
Pâte Fermentée 111
Poolish 112
Biga 113
Anadama Bread 114
Artos: Greek Celebration Breads 117
Bagels 121
Brioche and Brioche Relatives 130
Casatiello 137
Challah 140
Ciabatta 142
Cinnamon Buns and Sticky Buns 150
Cinnamon Raisin Walnut Bread 154
Corn Bread 157
Cranberry-Walnut Celebration Bread 160
English Muffins 163
Focaccia 165
French Bread 174
Italian Bread 178
Kaiser Rolls 182
Lavash Crackers 186
Light Wheat Bread 189
Marbled Rye Bread 191
Multigrain Bread Extraordinaire 195
Pain à l'Ancienne 199
Pain de Campagne 203
Pane Siciliano 207
Panettone 211
Pizza Napoletana 217
Poolish Baguettes 223
Portuguese Sweet Bread 226
Potato Rosemary Bread 229
Pugliese 233
Sourdough Bread and Variations 238
Basic Sourdough Bread 245
New York Deli Rye 249
100% Sourdough Rye Bread 253
Poilâne-Style Miche 256
Pumpernickel Bread 260
Sunflower Seed Rye 264
Stollen 268
Swedish Rye (Limpa) 274
Tuscan Bread 277
Vienna Bread 280
White Bread: Three Multipurpose Variations 284
Whole-Wheat Bread 288
Sprouted Wheat and Brown Rice Bread 291
Sprouted Whole Wheat Onion and Poppyseed Bialys 294
Beyond Ultimate Cinnamon and Sticky Buns 297
Potato, Cheddar, and Chive Torpedoes 307
Roasted Onion and Asiago Miche 310