Peter Reinhart's Artisan Breads Every Day

Excellent cook book and my wife loves it. There are bake recipes that avoid bad ingredients and suggests use of alternative household ingredients. The book arrived in good condition. I recommend this book to anyone interested in baking at home.

The best bread recipes, this is exactly what I had been searching for! I love that the book has fantastic pics, and good technique explanations, I especially love the cinnamon roll recipe (exactly like cinnabon! :) )

Top rating to Peter Reinhart for explaining things well--the book is valuable for learning a few extra tips-each baker can teach you something new-- but like Ken Forkish's, "Flour, Water, Salt, Yeast" better. Ken has a more refined sense of bread, Peter Reinhardt gets a bit too middle of the road--you can see the difference if you look at the photos in two books, in the quality of the loaves.

This is the second book I've purchased written by Peter Reinhart. I love this book! Easy to read, easy to understand and the recipes work perfectly!

I would highly recommend this book to anybody wanting to give bread making a try.

I have had many cookbooks and especially "bread" cookbooks in the past but Peter's book is one of the most fun I have ever purchased. The recipes follow the same basic procedures but the results are unique to each recipe. And the bread tastes great and is artisan quality. I am going to order another of his bread cookbooks very soon.

I enjoy homemade bread but didn't always have good results, mostly it was too heavy. In other books didn't really understand the descriptions they gave as to what the texture of the dough should look like. This book has solved all that. I get really good bread with little kneading and can break it into baking on different days. The two things that really improved my bread were weighing, instead of measuring the ingredients, and using a thermometer to determine when it was done!! So far I have tried at least a half dozen recipes and have had success every time.

As someone who has only ever make quick breads, I can say that this is a great book for novice bakers. The instructions for each recipe are easy to follow. The book includes directions on how to make various doughs if you don't have a mechanical mixer. I've made several of these recipes using only a big spoon and my hands. Almost every recipe requires the dough to rest overnight but the end result is worth the extra prep time!

If you are interested in making your own bread at home this is a must have book. You can start with the "white bread" recipe and work your way up to creating your own starter. The pizza crust was easy to work and came out crisp and chewy. Although I broke my cleaver trying to cut it. Bread making from scratch takes time but Peter's method of making the dough one day then rising and baking the next day really helps. I liked the update he did from the "Baker's Apprentice" on stone hearth baking in your oven. Once you start baking for awhile you will understand that bread making is more than just food but it is a lifestyle!

I originally bought this book for a family member who bakes. A great thing about this book is not necessarily the recipes. The recopies are good, but the introduction to slow fermentation using a natural starter and/or yeast will change the way you bake. The technique can be applied to any bread recipe that you have been using in the past. The author uses a step by step explanation of slow fermentation that is easy to follow. My family member has both the kindle and paper edition and prefers the kindle copy. You will be pleased with the quality of your baked products.

I have only just received this book but have already found it very informative as a novice home bread baker. Second batch of Ciabatta a success.
Looking forward to trying out other breads including perfecting Sourdough.

I have some baking experience but wanted to explore artisan breads and widen my horizons. This book takes your baking up a level in skill and understanding the dough without being too complicated. Because the dough is done the night before it is easy to put it together and have dough in the refrigerator ready to proof and bake for the week. Working full-time, I appreciate this approach to baking. Reinhart provides room for creativity in the recipes which makes the baking fun. Excellent book without being too technical. His other books go into detail re: baking chemistry which I find interesting as well. This is my main "go to" everyday baking book

Peter Reinhart does it again! This is a great book, with incredibly user-friendly recipes that are easy to make, even when you're on a tight schedule. The pizza crust recipe is the favourite of my family and I love that I can mix the doughs and walk away for up to five days before making most breads. Artisan Breads Every Day has become my go-to book for most of my baking needs.

Peter Reinhart's Artisan Breads Every Day is well thought out and beautifully executed. He's a gifted writer as well as an accomplished baking Master. The recipe steps are clearly laid out and easy to follow. I have had success with every recipe I've tried except one. When I reviewed that recipe I found I had misinterpreted a step which caused the failure. When I tried it again, carefully following his instrictions, it turned out perfectly. Rather than using drawings, the photo art is exceptional and best is that I can see what the result is supposed to look like for comparison.

My boyfriend has been wanting to start making bread, this book is great for that. With its brief history on bread and tips and tricks for bread makers of all levels, he is baking up a storm in the house!