Peter Reinhart has done it again!! Bread Revolution

Peter Reinhart has done it again!! Bread Revolution World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques is a winner.

No matter a novice in bread making or a well seasoned baker, you will find this book filled with information, recipes, stories. Mr Reinhart has taken baking bread to a new level. The book encompasses helping novices learn ingredients and measuring to seasoned bakers learning how to work with old and new grains, not limiting one to wheat and oat flours alone.

The book is beautiful, full of wonderful photos, you know we all love photos of what our baking should look like.
I am most intrigued with the variety of starts he presents in the book, not just plain sour dough starter, from pineapple to raisin. He explains the function, the reason and use. When using his recipes it is always an education in itself.

I am excited to get into the kitchen and try my hand at one of his many recipes, I just can't decide which first, from Apricot Almond Quick Bread, Cinnamon Raisin Bagels, English Muffins to Focaccia to Onion Rye Bread, he covers it all, a little of this and a little of that. You will not be disappointed in any of the book, guaranteed you will find something you fall in love with.

High praise goes to the work Mr Reinhart has put into this book.
I highly recommend it.

"I received this book from Blogging for Books for this review."