The Bread Baker's Apprentice by Peter Reinhart

The Bread Baker's Apprentice

The Bread Baker’s Apprentice by Peter Reinhart is a landmark guide to artisan breadmaking, written by one of America’s most influential bakers and teachers. Reinhart, co-founder of Brother Juniper’s Bakery and a long-standing instructor at the world’s largest culinary academy, shares the knowledge and techniques that have made him a leader in the artisan bread movement for more than fifteen years.

In this award-winning book, Reinhart combines insights from his time spent in France’s legendary boulangeries, learning from masters such as Lionel Poilâne and Philippe Gosselin, with his extensive teaching experience. The result is a resource that blends advanced technique with clear, practical instruction.

Readers are guided through the twelve classic stages of breadmaking, supported by over 100 step-by-step photographs. With 50 master formulas, you’ll learn how to bake everything from rustic ciabatta and hearty pain de campagne to traditional New York bagels and the revolutionary pain à l’ancienne baguette. Alongside the recipes, Reinhart weaves in food history, baking science, and personal stories, making this much more than just a recipe collection, it’s a celebration of bread in all its forms.

Content Highlights:

• Hardcover edition, 272 pages.
• Published: 2001.
• Language: English.
• Written by Peter Reinhart, an award-winning baker and instructor.
• Includes 50 master bread recipes with step-by-step guidance.
• Over 100 instructional photographs covering techniques and stages.
• Features classic loaves such as ciabatta, pain de campagne, New York bagels, and pain à l’ancienne.
• Blends practical technique with baking science, food history, and storytelling.