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If you want to bake bread at home this book rocks.

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I am married to a New Yorker. He misses pizza and bagels, etc. So, I have been on a quest to find these items here is Seattle. I have also made many recipes that claim to be New York style pizza, this books recipes are the closest yet!! The bagels got a big thumbs up from the hubby and is best friend whom grew up in Brooklyn. Pizza was also excellent -- very thin crust. Excellent book! I learned a lot about flour and technique that I have not seen in any other book. Thank you Peter!! 

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I began my quest to master artisanal breads about 2 years ago. "The Bread Baker's Apprentice" was the first book I purchased on the subject. Though I've collected several other books on the subject, this book is by far the most stained, wrinkled, marked-up, and used of my collection. Reinhart takes the science and art of bread and combines it into a volume that brings the world of artisanal breads into the home kitchen and, with practice, ensures wonderful results. The book is detailed without being tiresome and written specifically for the beginning baker without being condescending. Even if you have been baking for years, Peter Reinhart will help you bring your breads to a new level. I encourage anyone interested in artisanal breads, whether casual or passionate, to make "The Bread Baker's Apprentice" your first purchase. 

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All reviews - 47
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All reviews - 47
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All reviews - 47