El aprendiz del panadero de Peter Reinhart

El aprendiz del panadero de Peter Reinhart.

Discover fifty classic bread recipes alongside master baker Peter Reinhart, from rustic ciabatta and country-style bread to New York bagels and old-style bread. You'll also pick up a wealth of scientific, technological and historical insights into breadmaking in an essential yet highly accessible work for enthusiasts and experts alike.

Follow Peter Reinhart as he learns from the most renowned bakers in Paris, such as Lionel Poilâne and Philippe Gosselin, whose pain à l'ancienne revolutionised the art of making baguettes, and join his students in the kitchen as Peter explains the twelve classic stages of breadmaking, with more than 100 photographs illustrating every step.

You can then put your newly acquired knowledge into practice with 50 new master formulas.

Throughout the book, the scientific processes, the most advanced techniques and the history of ingredients are explained in a practical, engaging reference work — as rich and full of texture as the loaves you'll take from the oven.

It's an example of culinary writing at its most inviting, one that will let you make some of the finest bread you can produce.