Brother Juniper's Bread Book: Slow Rise As Method and Metaphor

by Peter Reinhart, M.F.K. Fisher (Foreward by)

"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.

Genres: Cookbooks, Food, Cooking, Nonfiction

220 pages, Paperback

First published January 1, 1991

About the author

Peter Reinhart is a master baker, educator, and award-winning author, renowned for his deep exploration of bread and pizza. His books, including The Bread Baker’s Apprentice, American Pie: My Search for the Perfect Pizza, and Bread Revolution, have redefined the way people think about baking. With multiple James Beard Awards under his belt, he is considered one of the most influential voices in the world of bread and artisan baking.
A passionate teacher, Peter serves as a Chef on Assignment at Johnson & Wales University, where he shares his expertise with aspiring bakers. He has also worked as a consultant for major food brands, helped develop innovative baking techniques, and even delivered a TED Talk on the transformative power of bread.
His lifelong quest for the perfect pizza led him on a journey across the U.S. and Italy, documented in American Pie, and continues through Pizza Quest, a blog where he explores the art and craft of pizza-making.
Peter’s work goes beyond recipes—he delves into the history, science, and philosophy of baking, believing that bread is not just food but a metaphor for transformation and discovery. Whether you’re a home baker, a professional, or just someone who loves a good loaf, his books offer inspiration, technique, and a deep appreciation for the magic of fermentation.

Reviews

[Heather · Rating 4 out of 5]

This was the first book that really helped me understand how good bread is made. It's sort of a recipe/philosophy book all in one. I loved it and found it an interesting read as well as good for recipes. The author has learned a lot since writing this book, as evidenced by his books written since then, but this one was the one that helped me learn and love to make bread to feed the soul as well as the body.

[Norma · Rating 4 out of 5]

I haven't read all the way thru the book yet, it's kinda been buried in the pile, but I did make the first bread recipe with good results. 5/24/11

Oct. 2011 Update: I finally had a chance to revisit this book and I have 3 loaves of Struan rising on the counter right now. I really liked the way Peter Reinhart linked bread making to life. The anecdotes are as important to the book as the recipes. I thought the book would have more on pre-fermentation than it did.

[Gary Mesick · Rating 4 out of 5]

You could read this book without being a baker because its message is spiritual, rather than culinary. But I use it as a bread technique book--and it works quite well. It won't replace Bernard Clayton's bread book (Clayton is more concerned with recipes than my soul), but it makes an excellent companion, especially if you have set aside the bread pans and are making artisan loaves.

[Joe Stack · Rating 3 out of 5]

There are some interesting recipes, including cookies, muffins, pizza, not just bread. I read the book, though, for the zen of baking bread, which I'd sum up as "patience." Enjoy the slow rise.

I hadn't considered kneading - hand kneading - as meditative. After digesting this book, that's apt.

Reinhart gives useful guidelines and principles throughout the recipes. It's after the recipes where Reinhart gives his insights to living coming out of baking bread. An example, Wwithout giving a lot away, in the chapter about artisanal breads, he writes, "Being conscious is how to bake the bread and baking can help develop consciousness."

The author's closing comment is worth repeating as closure to this review: "Our resilience is extraordinary, even more than that of slow-rise bread. Every new cycle of growth, every step we take toward a deeper realization of self, every death and rebirth of our current and future indentity adds a wonderful sheen to our veneer, to our character . . . to our crust."

[Kirk Dobihal · Rating 5 out of 5]

Having read several of Reinhart's books I decided to go on line and purchase this one as it is currently out of print. The many recipes include a Struan, a Scottish harvest bread. His newer book, The Bread Baker's Apprentice includes an updated version called Multigrain Extraordinair. This, along with his twist on the Artisinal Loaf has given my the courage to add some grains of my own design making a loaf of my own, all in the spirit of a Harvest Festival Bread. I highly recommend this book and anticipate an updated revision with added insights into the art of Bread Craft.

[Dana · Rating 2 out of 5]

Reinhart is one of my favorite bakers to learn from but this book was not as good as I expected it to be. His analogies were stretched and/or unclearly communicated. There are a few good looking recipes in here that I plan to try. The "oreganato bread" is yummy!

[Dean Jones · Rating 5 out of 5]

A treasure of a book. One of my all time favorite cookbooks. Just wonderful. A Joy. There is a lot of writing aside from the recipes, and it's definately worth your time. The Recipes are all gold and will become part of your repertoire.

[Liane · Rating 5 out of 5]

This book was a wedding present many years ago from a wise family member. It is lyrical and inspiring. I've read it - as a book - several times over the years and enjoy it each time.

[Cheryl · Rating 4 out of 5]

A meditative and practical guide to the art of baking bread. Recipes with essay interludes.

[Daniel · Rating 4 out of 5]

A fun read. I am experimenting with my rising times and temperatures as a consequence. Lack the ambition to make a Struan. But when ready, I'll take it out of the library again.

[June · Rating 1 out of 5]

Not what I was expecting. Yes I expected lots of talk about bread making and the joy it brings. The undertones in this book are definitely religious and feels like proselytizing. Not what I want when I want to learn more about bread making

[Hadyn · Rating 5 out of 5]

Maybe Reinhart's most accessible cookbook. A great intro to bread baking. It's everything you want in a cookbook- clear writing, easy recipes to build confidence, and an author with a unique voice and perspective. At times it's incredibly funny, but mostly touching. The original subtitle was "slow rise as method and metaphor," which describes this book well. I have read and loved many of Reinhart's books over the years, and what I most appreciate is that he doesn't consider himself a 'master' of all bread techniques ever thought up. He shares what he knows, and continues learning. If someone I knew wanted to start baking bread, I would recommend they pick up this book.

You can read more of my review here: https://thebreadmaiden.com/2016/04/22...

[Spook Sulek · Rating 3 out of 5]

Enjoying the insight into the various aspects of bread making, and the diverse recipes. Liking the points made about communion, dough rising, dough vs. bread, religion and spirituality...yes. I picked it up because it was recommended by another book on spirituality, and while the various reflections (p. 190 esp.) by the author are well said, I also was dying to try out some of the recipes by the end!

[Ron Davidson · Rating 5 out of 5]

Peter Reinhart is my new hero -- I took up bread baking a little while ago, and now I've begun selling loaves as a hobby. The vast majority of the recipes I use are his, but from other books. In this book I've found quite a few more I want to try.

My only complaint: Coming from a "thick and chewy" pizza culture, I heartily disagree with the author's declaration that pizza crust must be crunchy. He obviously has never had the glorious experience of Sicilian pizza.

[Samantha · Rating 5 out of 5]

May I recommend the poppy seed muffins? Very good. And a nice interesting reading cookbook. I have yet to make the other recipes but I think that this book is well worth a look.
And as an update I have since made the Struan and the Oreganato and both were good. The Struan was my preference and I am currently trying a wholewheat version.

[Mara Shaw · Rating 4 out of 5]

Peter Reinhart is brilliant, even if his books are as full of self-promotion as bread is with gluten. His Struan is lovely and his spirituality is peppered throughout the book like raisins in a cinnamon bagel. It's a fresh taste compared to all of the more analytical approaches. I just can't read too much of him, though, as his books seem largely repetitive, although the recipes are new.

[Libroslibra · Rating 5 out of 5]

In a world of hurry, Peter Reinhart reminds us to slow down and savor the simplest things. I learned to bake bread from this book. Struan is glorious stuff. I also learned to slow down and enjoy the journey through life.

[wes Goertzen · Rating 4 out of 5]

Good for making bread.

Good for reading.