THE BREAD BAKER'S APPRENTICE, 15TH ANNIVERSARY EDITION

In this new edition, Peter Reinhart, the pre-eminent author on bread baking, updates his groundbreaking and award-winning classic.

Never one to be content with yesterday's baking triumph, Peter Reinhart continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In this revised edition of his beloved and bestselling classic, he further perfects his recipes by adding metrics and conversion charts, incorporating baker's percentages into the recipes, and updating methods throughout.

He shares his latest bread breakthroughs for classics like ciabatta, kaiser rolls, English muffins, and Swedish rye, and adds three all-new bonus recipes for onion and poppy seed bialys, sprouted wheat and brown rice bread, and ultimate cinnamon rolls made from bialy dough. With an updated resource section, this will surely continue to be the go-to bread baking book for amateur and professional bakers across the country.

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.