Brother Juniper's Bread Book [Paperback]

Br. Peter Reinhart (Author)

Book Description

Publication Date: November 8, 2005

This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart’s graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world’s greatest brownies” are some of the delectable dividend recipes included.

Editorial Reviews

About the Author

Peter Reinhart is a lay brother in the Christ the Savior Brotherhood, an eastern orthodox service order. He is the author of the James Beard Award-winning cookbook Crust & Crumb and the editor of the chapter on bread in the revised edition of Joy of Cooking. After teaching breads for four years at the California Culinary Academy, he is now a faculty member at Johnson & Wales University in Providence, Rhode Island.

Product Details

• Paperback: 208 pages
• Publisher: Running Press (November 8, 2005)
• Language: English
• ISBN-10: 0762424907
• ISBN-13: 978-0762424900
• Product Dimensions: 9 x 8 x 0.6 inches
• Shipping Weight: 15.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #106,966 in Books (See Top 100 in Books)

More 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.

Customer Reviews

Most Helpful Customer Reviews

73 of 78 people found the following review helpful:

4.0 out of 5 stars Interesting...., November 12, 2001

By 

Jadepearl "geezer geek" (Wandering, USA) - See all my reviews
(VINE VOICE)   

This review is from: Brother Juniper's Bread Book: Slow-rise As Method And Metaphor (Paperback)

This book is wonderful in the sense that it conveys the writer's joy and love of baking and bread. Some might argue that it is just too touchy feely but for the more thoughtful baker it is a good read.

The book is not that geared to the beginning baker unless that beginner is ready to work by 'feel'. The assumption is made that you know what a dough looks like when it comes together and what the right temperature water and room should be. The book also does not even deal with making breads with heavy duty mixers or bread machines -- this is back to the old fashioned way of doing things where you. have a greater connection to your product.

Now, I happen to enjoy this book but I would begin with a better beginner's book like, Baking with Julia before tackling the breads in this book because you will have a better technical understanding. But once you do the breads of this book you will be amazed and deeply grateful for the generousity of Reinhart for sharing his recipes.

Caution --
If you plan to use a mixer make sure it is a very heavy duty mixer otherwise, your machine will break with heavy, tough doughs like Struan. I tried the dough with both a KitchenAid and a Magic Mill DLX and both had trouble with Struan. In the end it is best to hand knead the final 10-15 minutes, but you will get quite the workout.

Further, I suggest that you read the recipes ahead because the layout is not easy for those into glancing at recipes as they work. And no, there are no pictures to help the baker.

But get this book none the less, because it is a book done with love and is a good addition to the collection.

25 of 28 people found the following review helpful:

5.0 out of 5 stars Worth buying for just one of the recipes!, February 5, 1999

By A Customer

This review is from: Brother Juniper's Bread Book: Slow-rise As Method And Metaphor (Paperback)

A very interesting book to read, notwithstanding the recipes. I purchased it on the advice of a chef from whom I took a bread baking class. She told told me it was the best and cheapest bread book she ever bought... not an exaggeration. The recipe for Struan bread alone made it worth purchasing. If you like this one, he has a new bread book out titled "Crust & Crumb: Master Formulas For Serious Bakers". Needless to say, I had to have that one too!

24 of 27 people found the following review helpful:

5.0 out of 5 stars Appreciation from Australia, January 30, 2001

By 

athina nanos (Australia) - See all my reviews

This review is from: Brother Juniper's Bread Book: Slow-rise As Method And Metaphor (Paperback)

This is possibly my favourite cookbook of all in my collection. I was privilledged enough to have baked cakes for Brother Juniper's San Francisco Restaurant before it closed and this brought back alot of my fondest memories. I always regretted never having gotten recipes for the muffins and breads so when I saw this book I just had to have it. I have read the book from cover to cover over the last few days and challenge anyone to refrain from buying a pantry full of ingredients after reading this book!! It is all you need to motivate you to make bread - something most of us shy away from. Brother Peter writes from the heart and from his obvious love of making bread. The secret ingredient in baking is always love and this is evident in Brother Peter's book. Having eaten Brother Juniper's breads I can say that the effort is more than worth it. You'll never want any other bread again.