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The Bread Baker's Apprentice By Peter Reinhart

The Bread Baker's Apprentice By Peter Reinhart


Cofounder of the legendary Brother Juniper's Bakery in Sonoma, California, author of the landmark books Brother Juniper's Bread Book and Crust and Crumb, and distinguished instructor at the world's largest culinary school, Peter Reinhart has been a leader in America's artisanal bread movement for over 15 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 perfect bread.

In THE BREAD BAKER'S APPRENTICE, Peter shares his latest bread breakthroughs, arising from his recent pilgrimage to study in several of France's famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. First you'll peer over Peter's shoulder as he learns from Paris's most esteemed bakers, people like the brothers Poilâne and Phillippe Gosselin, whose pain anciennehas revolutionized the art of baguette making. Peter then walks readers through the 12 steps of building great bread, his clear instructions accompanied by over 100 step-by-step photographs. Then it's on to over 50 new master formulas for such classic breads as rustic, chewy ciabatta, hearty pain de campagna, old-school New York bagels, and the book's Holy Grail—Peter's version of the famed pain ancienne. En route, Peter distills hard science, advanced techniques, and food history down into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. 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.

• Full color throughout, with over 100 instructional photographs.

• Each recipe features baker's percentages, which allow for easy rescaling of a recipe for both bread-machine and large-batch use.

• Peter Reinhart's previous book, CRUST AND CRUMB, has sold over 40,000 copies and won the James Beard Award for Best Baking & Desserts book. 


2002 James Beard Cookbook of the Year

2002 IACP Cookbook of the Year


“A detailed primer for everything from classic brioche to classic boiled bagels.”
Wall Street Journal

“There may be only 50 recipes, but they are a quality bunch . . . I want to make them all.”
Chicago Daily Herald

“If you've ever wished to follow a master baker around making bread for a day, a week or a lifetime, Peter Reinhart is such a master—and he has just the cookbook for you.”
Modern Baking

“[ Peter Reinhart] has written a thorough, well-organized, and helpful introduction to bread baking that nearly everyone can profit from.”

“An authoritative but unintimidating guide . . . valuable for both the professional and the novice, this is highly recommended for all baking collections. . . .[The photographs are] particularly helpful.”
Library Journal

“Even at his most technically advanced, Reinhart never lets go of a certain meditative reverence for the processes, seen and unseen, that give rise to a great loaf.”
San Francisco Chronicle

Price: $34.99

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