Good Grape Wine Company

01-05-03

An update. Almost a year later, this book is getting worn out and the pages full of flour. I use it weekly and have had the chance to take a class with Peter Reinhart who is a great guy. It is standing the test of time. As I continue to bake seriously, I collect more elaborate books but this is my mainstay.


IACP Award Winner!   April 22, 2002
 9 out of 9 found this review helpful

I see why this book is the IACP (International Assoc. Culinary Professionals) 2002 Book of the year. Peter hits bread baking right on the mark in this very informative book.

Breads are simple and fun to make and Peter makes sure you know the hows and whys of everything!


Baking heaven!   April 8, 2002
 61 out of 63 found this review helpful

For the past week, my kitchen, my whole house even, has been filled with the lovely smell of bread. My bread has always been dense and cakey; after years of trying I had given up on the idea of bread making. But now, using Peter Reinhart's wonderful wisdom, my bread is light, airy, chewy, crusty and just amazingly delicious. Much longer fermentation, real bread flour, far less yeast, and minimal kneading! It's magic. It's more in the method than the ingredients. You must try it and see for yourself.

... [I'm making] rich, decadent cinnamon buns (using the RICH man's formula) are undergoing final proofing before being popped in the oven. They have risen phenomenally, sitting as they are atop a 1/4 inch layer of homemade caramel. I cannot remember having made a dough so light, bubbly and elastic. ...

What I love about the book is that, while giving you "formulae," as he calls the recipes, he NEVER FAILS to encourage to experiment. He may have a formula with little fat, but he'll tell you what'll happen if you put a bit more or a bit less, if the fat is lard or butter. You make the final call in your kitchen.

There is something odd, though. There is a formula that calls for 5 1/2 tablespoons of butter and 6 1/2 tablespoons of sugar, for example. Couldn't this have been rounded to 1/4 or 1/3 cups? I suppose it gets important when scaling up, and although the calculations maybe easy had the metric system been used, the ornery imperial system is very unfriendly for this purpose.

The photos are fantastic; sometimes they are indeed worth a thousand words. I look at the photo, and as I feel my bread I know what to "shoot for" so to speak.

Ah well, gotta go! Those sweet cinnamon rolls must be just about ready now. Buy the book!


"Breadman", a new Superhero, is Born!   March 27, 2002
--My husband recently took up breadmaking as a hobby. I bought this book for him as a birthday gift, and it has transformed him! Peter Reinhart's explanations of the principles behind bread have enabled hubby (a.k.a. "Breadman")to understand the outcomes of his efforts, as well as produce professional-quality breads (well, "professional" at least to the rest of us common-folk in the family who are enjoying the results!). No more grumpiness over lumpy loaves! Hooray for crispy crusts with the perfect crumb to go with a steaming bowl of soup!

If I could, I would like to thank the author for helping "Breadman" to overcome frustration and setting him on his way to becoming a "Breadmaster"!


Beginner to Professional   March 23, 2002
 3 out of 6 found this review helpful

This book has everything. Everything from historical to design -about bread making, bread knowledge, and bread history. You will know everything about bread.