I was quite interested to get a hold of Peter Reinhart’s new book The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread . This book has won two awards; James Beard Foundation Book Award Winner and The IACP Cookbook Award Winner. With these 2 awards I knew this book had to be good. Have you ever wondered what separates good bread from ok bread? This book covers all of that with the science behind what makes breads different. It was interesting that the recipes in the books aren’t called recipes. They are called Formulas!
While I haven’t had time to read this book cover to cover, I am anxious to do so. I have always wanted to have nothing but 100% homemade bread in my house. With so many unknown ingredients including preservatives that are just not good for you, I am trying to have more homemade items so I can determine what goes into everything that my family eats. First on my list to try are these formulas:
Cinnamon Raisin Walnut Bread p. 154-155
Anadama Bread p. 114-115
Focaccia p. 165-169
I highly recommend this book to anyone like me who would like to make better homemade bread and to truly understand how to make it better!
I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.