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

~ Brother Peter Reinhart (Author) "LEARNED ABOUT SLOW RISE BY READING JULIA CHILD, who learned it from chefs, who learned it from bakers, who learned it from others before and..." (more)
Key Phrases: dough crests, dread flour, artisanal loaf, Cajun Three-Pepper Bread, Sonoma County, Roasted Three-Seed Bread (more...)

Editorial Reviews

Product Description

"Delightful. . . . His inventive breads--struan, wild-rice and onion, goat ricotta and chive, cajun three-pepper, Tex-mex cumin--will make you a believer."--People magazine. "A fascinating collection of recipes and anecdotal recipes, rich with humor, warmth, and love."--The Philadelphia Daily News.

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: 220 pages
• Publisher: Running Press (September 20, 1993)
• Language: English
• ISBN-10: 0201624672
• ISBN-13: 978-0201624670
• Product Dimensions: 8.3 x 5.4 x 0.5 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 4.1 out of 5 stars  See all reviews (12 customer reviews)
• Amazon.com Sales Rank: #256,636 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

63 of 70 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

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.

24 of 26 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 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.

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

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!