$23.47 with 41 percent savings
List Price: $40.00

The List Price is the suggested retail price of a new product as provided by a manufacturer, supplier, or seller. Except for books, Amazon will display a List Price if the product was purchased by customers on Amazon or offered by other retailers at or above the List Price in at least the past 90 days. List prices may not necessarily reflect the product's prevailing market price.
Learn more
Get Fast, Free Shipping with Amazon Prime FREE Returns
FREE delivery Monday, May 20 on orders shipped by Amazon over $35
Or fastest delivery Thursday, May 16. Order within 12 hrs 22 mins
In Stock
$$23.47 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
$$23.47
Subtotal
Initial payment breakdown
Shipping cost, delivery date, and order total (including tax) shown at checkout.
Ships from
Amazon.com
Ships from
Amazon.com
Sold by
Amazon.com
Sold by
Amazon.com
Returns
30-day easy returns
30-day easy returns
This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
Read full return policy
Returns
30-day easy returns
This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
Read full return policy
Payment
Secure transaction
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Payment
Secure transaction
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Follow the author

Peter Reinhart
+ Follow
More books from this author
Something went wrong. Please try your request again later.

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book] Hardcover – September 6, 2016

by Peter Reinhart (Author)
4.8 4.8 out of 5 stars 4,319 ratings
See all formats and editions
Great on Kindle
Great Experience. Great Value.
iphone with kindle app
Putting our best book forward
Each Great on Kindle book offers a great reading experience, at a better value than print to keep your wallet happy.

Explore your book, then jump right back to where you left off with Page Flip.

View high quality images that let you zoom in to take a closer look.

Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more.

Discover additional details about the events, people, and places in your book, with Wikipedia integration.
Get the free Kindle app: Link to the kindle app page Link to the kindle app page
Enjoy a great reading experience when you buy the Kindle edition of this book. Learn more about Great on Kindle, available in select categories.
View Kindle Edition
{"desktop_buybox_group_1":[{"displayPrice":"$23.47","priceAmount":23.47,"currencySymbol":"$","integerValue":"23","decimalSeparator":".","fractionalValue":"47","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"j2%2FqNLbgcvg2vCoNXQE2gtWjpVMW8l9YyIhO%2FYg%2FxF28A%2BwdzfvWRUrJh7oWzBYXXVV6l0r29OuS1QkGfF%2B6CMxYQBqj%2FqhbfZQd1aekWpdrUgMHxAA3mvW2uCM6gsbL3MpPpzglrQIfveTfw%2F2cDA%3D%3D","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}]}

Purchase options and add-ons
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 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.
Read more Read less
Previous page
  1. Print length
    336 pages
  2. Language
    English
  3. Publisher
    Ten Speed Press
  4. Publication date
    September 6, 2016
  5. Dimensions
    9.35 x 1.15 x 10.33 inches
  6. ISBN-10
    1607748657
  7. ISBN-13
    978-1607748656
  8. See all details
Next page
The Amazon Book Review
The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now.

Frequently bought together

The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]
$23.47
Get it as soon as Monday, May 20
In Stock
Ships from and sold by Amazon.com.
+
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
$24.99
Get it as soon as Monday, May 20
In Stock
Ships from and sold by Amazon.com.
+
The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
$32.99
Ships from and sold by Amazon.com.
Total price:
To see our price, add these items to your cart.
Details
Added to Cart
Some of these items ship sooner than the others.
Show details Hide details
Choose items to buy together.

From the Publisher

Fifty master formulas for all kinds of breads

Full color photograph of FRENCH BREAD

Full color photograph of CORN BREAD

Full color photograph of LAVASH CRACKERS

Editorial Reviews

Review

“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

“Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.”
 —LORA BRODY, author of Basic Baking

“There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works.”
 —CHARLES VAN OVER, author of The Best Bread Ever

“Peter has yet again woven a fine tale about great bread, and his passion abounds. In The Bread Baker’s Apprentice, he delivers a tool box of information and insight—tools that empower us to roll up our sleeves and keep those ovens full!”
 —PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America

“This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips.”
 —BETH HENSPERGER, author of Bread Made Easy

“If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in The Bread Baker’s Apprentice. He instructs with gusto in this delightful and comprehensive volume.”
 —BERNARD CLAYTON, author of The Breads of France

“Just as bread nourishes the body, The Bread Baker’s Apprentice nourishes the baker’s soul. Peter Reinhart’s explicit recipes and detailed instructions are so well written that he takes the mystery out of mastery, giving you the sense that he is standing right beside you, coaching you to success.”
 —FLO BRAKER, author of The Simple Art of Perfect Baking

About the Author

PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

Product details

  • Publisher ‏ : ‎ Ten Speed Press; Revised edition (September 6, 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 336 pages
  • ISBN-10 ‏ : ‎ 1607748657
  • ISBN-13 ‏ : ‎ 978-1607748656
  • Item Weight ‏ : ‎ 3.55 pounds
  • Dimensions ‏ : ‎ 9.35 x 1.15 x 10.33 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 4,319 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
Peter Reinhart

Peter Reinhart
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning WHOLE GRAIN BREADS; the 2002 James Beard and IACP Cookbook of the Year, THE BREAD BAKER'S APPRENTICE; and the 1999 James Beard Award-winning CRUST AND CRUMB. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina.

Photo by VerbDared (Own work) [CC BY-SA 4.0 (http://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
4,319 global ratings
Amazing book
5 Stars
Amazing book
I’ve bought a few books that had weird recipes and things I wasn’t interested in, this is the first that got to the type of classic recipes I wanted to know how to do properly.
Hide
Thank you for your feedback
Sorry, there was an error
Sorry we couldn't load the review

Top reviews from the United States

Zach Nathan
5.0 out of 5 stars Must Own Book For Any Bread Baker (Beginner to Experienced)
Reviewed in the United States on January 4, 2017
Verified Purchase
Simply one of the best written bread baking books out there. It's time tested (I ordered the 15th anniversary edition) and approved by hordes of fans. If you already own the original copy you might not need the newest edition. However, it does include 3 new master recipes (on top of the previous 50 or so), and a big new section on sourdoughs (aka wild-yeast starters). The sourdough section is rather simple, but like the rest of the book it's well written in a friendly and understanding tone (you don't ever feel pretentiousness or "my way is the only way"). Below are the reasons you should consider this book based on your baking experience:

Beginner baker (little to no experience, but lots of interest): This book teaches you the fundamentals of solid baking and breaks everything down into easy-to-understand steps that can be applied to all baking. These steps are critical knowledge to becoming a good baker and not having to rely as heavily on recipes (and being able to adjust based on variables). The book is written well, easy to understand, has a friendly tone, and very much feels like it's written for the home baker with the understanding that sometimes you have to work with what you have (e.g., not everyone has a la cloche or dutch oven). The book also uses a decent amount of pictures to show you how things should look, and each recipe feels like it is personalized by Reinhart, often times including notes for changing the recipe. By simply following any recipe in this book (and the recommended techniques) you will create a bread that amazes friends and family (and probably yourself). This book represented a major shift in my understanding of the baking process and has helped me (in less than 6 months) go from a simple recipe follower to someone who can create his own bread based on learned knowledge and techniques.

Somewhat experienced baker: With some experience you'll be able to use this book to it's fullest extent. The recipes may not blow your mind as an experienced/somewhat experienced baker, but they are all delicious and reliable. The techniques and approach to teaching the recipes and techniques is what makes this book shine for me. If you have felt like you were struggling to take your baking to the next level or to really understand the how/why behind baking techniques and recipes, then this book is for you! This book will help you better understand and combine techniques (provided you have learned others to combine with) as well as improve your understanding of recipes. It sets the stage for a leap into expert level baking.

Highly experienced baker: As an experienced baker you won't find this book to be ground breaking, but it could teach you a few tips and tricks you may not have known. Reinhart does a great job of adding notes to recipes that tell you how to adjust/change things up. He also does an amazing job of breaking down all the steps of baking (all 12 of them) and explaining what they are and how they are applied in different bakes (some combine/skip steps). The techniques portion of this book offers interesting professional approaches tried and tested by Reinhart but seems to fully accept (and even occasionally mention) that there are other techniques/recipes/etc. The recipes in this book are solid, and you'll find them to be tasty and appealing (although as an experienced baker you may already have preferences for other recipes). The sourdough section won't blow your mind, but it's a useful refresher. I would not recommend purchasing this book solely for the sourdough section.

Wrap-up: Combining this book's recipes and techniques with other books I've read/am reading has allowed me to exponentially improve my baking techniques and understanding. Reinhart's writing style and teaching style come through in this book, you can tell it was written by a teacher and someone who loves baking (not one or the other, but both!), and for that reason I love it.
33 people found this helpful
Helpful
Report
Dusty White
5.0 out of 5 stars Easy enough to follow for the beginner, but really a textbook on bread
Reviewed in the United States on March 1, 2013
Verified Purchase
Wow. I got in over my head. I understand the words in this book, and I can follow the recipes and the advice; but wow, this is a LOT of information. I bought this book because it has a great recipe for pizza dough and is supposed to teach you the "Zen" of bread (and pizza dough). It does that, but it does so much more. This book is not for the casual user. It is easy to read, but it sucks you in and converts you into a bread snob (something I aspire to be now that I know there is so much cool stuff to know!)

The book breaks down like this: A few stories, a whole bunch of bread theory, and recipes. It shows you how, but also why. It really is a book for "the apprentice," and it is written by a master who fearlessly credits his mentors, sources, and even rivals. This is interesting id you have **time** but I just wanted a killer recipe for pizza dough, and having scoured the Internet I found that you have to go to the source: the "bread mastah's." I am VERY happy to have this book, but I am angry that it shows me how much there is to know and challenges me to stop what I am (happily) doing and spend time learning about bread. Bread, it turns out, is like wine. You can drink wine, but there is an endless supply of information about the complexities of wine, and grapes, and how the weather affects grape production, and how soil affects the grape, and how all of this goes into each year's crop (vintage) of wine.

Yaaargh!! It is information overload! Look: If you want to make a kick-ass cake, buy a box of mix and go to town, but if you have the insane desire to make the kind of goodies we all pay too much for at cafes and bakeries, this is the book for you. It is NOT hard. The ingredients are in your local store it turns out, and Amazon sells whatever is not, so you are covered. It is not expensive, and this book shows you a lot of cheats, in case you don't have all of the super fancy bread making equipment and specialty ovens (and whatnot). You may have to use a little ingenuity but if you have a toaster oven you can make (very small batches of) GREAT bread, dinner rolls, pastries, pizza, and whatever. This book is not at all "microwave friendly" (just so you know) -- you DO need an old-fashioned "oven" of some sort, but bread making is a passion, and a tasty one! This book is intimidating. It is a brick: big, and thick, and heavy, and written by a guy who really knows his stuff. But I read through it. Hint: you can skip around and STILL get great results. You do want to read the basics though, because by understanding the basics of bread you know how to improvise and use what you have to get great results. It really is a great book, and it has satisfied my need to know about bread. I can stay with this book, and a handful of recipes, and improve EVERY meal I make, all without having to do a lot of study. This is a lifetime skill (just being able to make bread from scratch without a lot of fuss) and it provides instant rewards (you get to eat the bread). I cannot recommend this book highly enough--but just beware that it will try to take over your brain. It is a wealth of information and cunningly seductive in its methods of creating a desire in you to be some kind of ninja baker.

Hope this helps. Thanks for reading :-)
46 people found this helpful
Helpful
Report

Top reviews from other countries

Translate all reviews to English
Dee
5.0 out of 5 stars Excellent bread cookbook
Reviewed in Canada on March 27, 2024
Verified Purchase
This is the best, most thorough, detailed bread cookbook I've ever purchased. All of the breads I've tried, bagels, focaccia, cinnamon rolls, kaiser rolls, have all turned out perfectly!
Report
Dennis Nielsen
5.0 out of 5 stars Para quem gosta, precisa ter esse livro
Reviewed in Brazil on June 22, 2023
Verified Purchase
Sou fá do autor, livro muito bom, didático, com muitas receitas é dicas para quem curte fazer pães.
Report
Humayun khan chef
5.0 out of 5 stars I like that
Reviewed in India on December 8, 2021
Verified Purchase
My opinion should be more books related bakery and Pastry
Report
Lucas
5.0 out of 5 stars I will no longer buy bread in the bakery
Reviewed in Spain on June 29, 2021
Verified Purchase
Pretty much good book with proper explanations. Makes you want to bake bread by yourself and become self-sufficient. Became very useful especially during 2020/2021 lockdown.
Report
T. Krombach
5.0 out of 5 stars Perfect for the aspiring bread baker
Reviewed in Germany on May 2, 2020
Verified Purchase
Good book for aspiring bread bakers. All the steps of the bread making process are described in an easy to understand way. Sourdough is covered as well and the book contains a large number of bread recipes of all types.
I recommend it for people who start the bread making hobby.
Report