Bread bakers apprentice mastering von reinhart peter (14 Ergebnisse)

Hardback. Zustand: Fair. WINNER OF THE JAMES BEARD AND IACP AWARD . Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "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 Poil ne and Phillippe Gosselin, whose pain 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 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.…

Hardback. Zustand: Good. WINNER OF THE JAMES BEARD AND IACP AWARD . Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! "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 Poil ne and Phillippe Gosselin, whose pain 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 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.…

hardcover. Zustand: Acceptable. May have underlining, highlighting, margin notes, remainder marks, inscriptions, book plates, tears, significant wear, and/or a missing dust jacket, box, or discs. Damaged item.

Hardcover. Zustand: Very Good. Revised. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

hardcover. Zustand: Fine copy in fine dust jacket. Later prt. 4to, 304 pp. Profusely illustrated (illustrator).

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: Very Good. Same day dispatch. Lovely copy. Both book and jacket are in very good condition.

Zustand: New. Num Pages: 336 pages, 100 photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 241 x 264 x 29. Weight in Grams: 1582. . 2016. 15 Anv. Hardcover. . . . . Books ship from the US and Ireland.

Zustand: New. In English.

Hardcover. Zustand: Brand New. anv edition. 320 pages. 11.00x9.50x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. 320 pages. 10.25x9.25x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. anv edition. 320 pages. 11.00x9.50x1.00 inches. In Stock.

Hardcover. Zustand: Brand New. anv edition. 320 pages. 11.00x9.50x1.00 inches. In Stock.

Buch. Zustand: Neu. Neuware - WINNER OF THE JAMES BEARD AND IACP AWARD Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! 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 GroupCo-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.…