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Peter Reinhart

Bread Baker's Apprentice, 15th Anniversary Edition - Peter Reinhart

Cod EAN 9781607748656

Preț

239,89 lei

266,54 lei −10%

Fără reducere reală

Cel mai mic preț din cele 9 zile dinainte de 22 octombrie 2026 a fost 213,23 lei, mai mic decât acum. Reducerea de −10% e calculată față de prețul vechi afișat de magazin (266,54 lei).

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Media: 238 lei. Cel mai mic preț a fost 213,23 lei, ultima dată pe 21 octombrie 2026; acum e cu 13% mai mult. Vezi istoricul

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În stoc la Libris Prețuri actualizate la 22 octombrie 2026, 16:05

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  1. Bread Baker's Apprentice, 15th Anniversary Edition - Peter Reinhart În stoc
    239,89 lei

    Cel mai mic preț înainte 266,54 lei

Istoricul prețului

Acum 239,89 lei. Cel mai mic preț din ultimele 30 de zile: 213,23 lei (20 octombrie 2026). În ultimele 28 de zile prețul minim a variat între 213,23 lei și 239,89 lei.
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PerioadaCel mai micCel mai marePrețul mediuScăderi
De când îl urmărim (28 de zile) 213,23 lei 239,89 lei 238 lei 1
Vezi schimbările de preț
Din dataCel mai mic preț
22 octombrie 2026239,89 lei
20 octombrie 2026213,23 lei
13 octombrie 2026239,89 lei

Descriere

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! 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 new edition of the award-winning and best-selling 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. \n

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