Reviews
Praise for The Bread Baker's Apprentice : "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, "This celebration of one of pizza's underappreciated permutations is the latest must-read by bread-making legend Peter Reinhart." -- Fine Cooking "[Reinhart's] techniques are methodical and easy to follow. . . . This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas." -- Publishers Weekly "Make pizza like your Italian nonna did--in a pan. And oh, wow! It's great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable." --Ken Forkish, author of The Elements of Pizza and owner of Ken's Artisan Pizza and Checkerboard Pizza "Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone's favorite food." --Tony Gemignani, author of The Pizza Bible and owner of Tony's Pizza Napoletana "Peter Reinhart's tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms." --John Arena, owner of Metro Pizza "Reinhart has an uncanny ability to create books that speak to people, and Perfect Pan Pizza is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels." --Brian Spangler, owner of Apizza Scholls, "[Reinhart's] techniques are methodical and easy to follow. . . . This is a great guide for home cooks who want to create pizzas that have more bite and chew to them than thin crust pizzas." -PUBLISHERS WEEKLY "Make pizza like your Italian nonna did--in a pan. And oh, wow! It's great! This guide from Peter Reinhart is pragmatic, accessible, and creative, and you will soon find it indispensable." --Ken Forkish , author of The Elements of Pizza and owner of Ken's Artisan Pizza and Checkerboard Pizza "Written by a true expert and pizzaiolo, this masterpiece delves deep inside everyone's favorite food." --Tony Gemignani , author of The Pizza Bible and owner of Tony's Pizza Napoletana "Peter Reinhart's tireless quest for pizza perfection brings the reader new insights into the art, craft, and science of pan pizza in all its forms." --John Arena , owner of Metro Pizza "Reinhart has an uncanny ability to create books that speak to people, and Perfect Pan Pizza is no exception. Once again, he has delivered a book that is both inspirational and educational to baking and cooking enthusiasts of all levels." --Brian Spangler , owner of Apizza Scholls
Synopsis
An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike., An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.
