Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books "Brother Juniper's Bread Book" and "Crust & Crumb," and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen 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 "The Bread Baker's Apprentice," Peter shares his latest bread breakthroughs, arising from his study in several of France's famed "boulangeries" and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose "pain a 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 over 100 step-by-step photographs. You'll put newfound knowledge into practice with 50 new 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 a l'ancienne." 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. 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.