The Bread Baker's Apprentice Cookbook Review

The Bread Baker's Apprentice Cookbook Review
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Title: The Bread Baker’s Apprentice, 15th Aniversary Edition
Author: Peter Reinhart
Published: 2016, Ten-Speed Press
No. of Pages: 336
Cover Price: $40.00 Hardcover, $19.99 Kindle



The Bread Baker’s Apprentice has been a classic and a “must-own” for bakers and cookbook collectors for years. Peter Reinhart, the author, is a well-known authority on bread; he teaches classes and writes excellent cookbooks.

This anniversary edition has changes to several recipes, which are subtle, but also show how a master strives to meet perfection. It’s not easy to improve on the recipes in the original book, but Reinhart has done it. Some of the recipes that have been updated are the Challah which has more egg yolks, and is, incidentally, incredible, as well as the foccacia.

The book also has three new formulas for Beyond Ultimate Cinnamon and Sticky Buns, Sprouted Whole Wheat Onion and Poppy Seed Bialys, and Sprouted Wheat and Brown Rice Bread. All three sound irresistible, and are certainly in the queue.

This cookbook is meant for serious bread bakers, but has recipes that can be used by almost anyone who is willing to spend the time. Reinhart’s step-by-step instructions for every recipe make them easy to follow, and the pictures are excellent. Another good thing about the book is that it has vignettes of the author’s experiences, and they are fun and interesting to read.

This 15th Anniversary Edition of The Baker’s Apprentice is highly recommended, even for those who own the prior edition. It’s a cookbook that will be used over and over, since there are dozens of great recipes.

Special thanks to NetGalley for supplying an advanced review copy of this cookbook

This book may be purchased at Amazon:
The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread, Hardcover
The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread, Kindle Edition





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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.