Spotlight customer reviews:
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Customer Rating:  
Summary: Very informative
Comment: This book is very informative for beginning or intermediate bread bakers. It has photos showing the techniques they describe. There is a good variety of recipes including english muffins, stollen, rustic breads, slicing/sandwhich breads, etc. The recipes are fool proof if you follow the directions and do your reading on techniques if unfamiliar.
My only complaint is that there is a lot of 'fluff'-or not recipe/baking related stuff in the beginning. Stories about himself and travels. It is worth getting though, but if you want all recipe and nothing else maybe look else where. I personally like the lengthy description of the breads, photos, and the organization/layout of this book.
Customer Rating:
Summary: Nasty Cracker Pizza to Awesome Pizza!
Comment: I read posts from people here on Amazon and many of the bread blogs most of which sung the praises for the author and this book. I had been working on making bread and pizza since Christmas 07 without much luck. I would get the occassional good bread/pizza but I had no consistency and the results were always dull. I got this book for Christmas 08 and it's Jan 3rd. I've already made 4 pizzas that way out classed my previous attempts all thanks to the author's techniques and the new found understanding of fermenting vs levening (rising) that this book talks about. My wife HATES the book because she just wants to follow recipies. I love it because he goes into the why in great detail, not just the how.
You won't be sorry with this book.
Customer Rating:
Summary: Great Bread Book!
Comment: Very in depth and informative. I loved it.
You can learn anything you want about good bread making from this book.
Customer Rating:
Summary: Good, but impractical
Comment: The bread recipes, or "formulas," as Reinhart calls them, are very good and sophisticated. Having made quite a few of these recipes, my concern is that they are not practical if you are trying to bake regularly to produce bread for yourself or your family. Reinhart focuses heavily on a delayed fermentation method that requires your starters and doughs to sit in the fridge for about a day to further develop the flavor before final rises. I am sure that this does improve the flavor of the bread. However, the downside is that baking your loaves, an already time consuming process with rise times, takes at least two days, sometimes three. This book is wonderful if you want to make exquisite occasional breads, and it does a fantastic job of explaining the science and math behind bread. However, if you are just starting out or if you are looking for recipes that will fit into your life more, I would recommend another book.
Customer Rating:
Summary: I will never buy bread again
Comment: This is a great book. If you are interested in bread this is a must have. I read it and have found my new favorite bread the recipe on 191! Now I can make bread easily and it tastes like it is from the local bakery! Each formula is easy to understand, the stories and descriptions are captivating! The author does a wonderful job explain the bread making process.
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