Cooking & Food· United States
The Bread Baker's Apprentice
by Peter ReinhartAggregate Editorial Score15/100
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Published 2001432 pagesEnglish
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The Bread Baker's Apprentice by Peter Reinhart is a landmark work of cooking & food, first published in 2001. Peter Reinhart's definitive guide to bread baking goes beyond recipes to explore the science of fermentation and the art of shaping dough. Often hailed as the most comprehensive bread book ever written, it has become essential reading in culinary schools worldwide. Themes of bread baking, fermentation science, dough technique run through the work. The book has received recognition from James Beard Award 2002.
Book Details
About the Category
🍳 Cooking & Food
Recipes, food culture, and culinary history.
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🇺🇸 United States
This book is part of United States's rich literary tradition.
Explore books from United States →Editorial Assessment
The Bread Baker's Apprentice is the book that professional baking instructors reach for first. Reinhart's deep understanding of fermentation science, combined with his gift for clear instruction, has made this the standard reference for serious bread bakers for over two decades.
Awards & Recognition
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