Author: Peter Reinhart
Publisher: Ten Speed Press
Genre: Cookbooks, Food
Release Date: October 21st 2014
Source: Blogging For Books
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.
We love bread in our house. All types of bread. So when I was offered this for review, I thought, why not? But, I was mildly disappointed with this one.
It seemed as if the chef/writer wrote this one specifically for people with money. Most of the items you needed to bake bread with you had to special order. The flour needed for the recipes, you can't find at your local supermarket. I had to look them up online and purchase them online.
The introduction to this book was very detailed and informative as was the tutorial. However, if you are not a seasoned baker, I would not recommend this book. I'm just starting out on making breads and this one made my head spin with the information overload. I think the next book that he writes, he needs to make sure that the ingredients are something you can find in almost any supermarket without having to special order them.