The Bread Baker’s Apprentice

Reinhart, Peter. The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread- 15th Anniversary Edition. USA: Ten Speed Press. 2016.

breadbakerapprentice

SUMMARY:
Warm, crusty, delicious bread just became even easier and tastier with this updated book, The Bread Baker’s Apprentice. Chock full of information, instructions, recipes and photographs, it is perfect for beginners and advanced break bakers alike. Including several different types of bread, bagels, pretzels, muffins and sticky buns, Peter Reinhart’s 15th Anniversary version explains flour, different processes (fermentation, proofing), dough temperatures, and shaping techniques, as well as common missteps. A beautiful book begging to be used…

A PENNY FOR MY THOUGHTS:
Loving the many types of bread, especially as the season changes to fall and soups are plenty, The Bread Baker’s Apprentice arrived perfectly timed. Familiar with many of the bread types, I was able to follow the directions fairly easily as they were laid out in ordered steps. Learning lots just as I paged through the book, I believe I will find the sticky buns (cinnamon) and the pizza dough advice the most useful as I make those quite often.   Only drawback I found was perhaps the length of time required for some of the recipes.  Maybe not a book to be used on busy weekdays, it is definitely for those cold, snowy weekends when time is not an issue, and the smell and taste of freshly baked bread can truly be relished.  Written by a baker with many years experience along with several awards for previous books, Peter Reinhart shares this refreshed edition with bread enthusiasts everywhere. Certainly a book which will be used often in my kitchen.

RATING:
4.5 (out of 5) pennies

*I received a complimentary copy of The Bread Baker’s Apprentice from Blogging For Books for my honest review*

The Elements of Pizza

Forkish, Ken. The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home. USA: Ten Speed Press Publishing. 2016.

elementsofpizza

SUMMARY:
James Beard Award-winning author, Ken Forkish, proves that the best pizza can be made at home. Starting with the crust, mixing the batter, shaping the dough, piling on the correct toppings, baking with care and finally enjoying the tastiest pizza in the comfort of your own home, The Elements of Pizza makes it understandable, enjoyable and achievable. With several different types of pizza crusts from which to choose, favorite flavorful sauces and delicious coverings, most anyone can be successful (and proud) of their pizza accomplishments.

A PENNY FOR MY THOUGHTS:
As a family who likes to experiment with pizza, the Elements of Pizza was a scrumptious treat for us. With different dough ideas, sauce strategies, garnish suggestions and pizza history, this book will remain on our shelf yet will probably become full of flour, paste, and tomatoes as we use it again and again. Owner of three restaurants in Portland, Oregon, and an award-winning author, Ken Forkish definitely know his pizza. A beautiful book complete with directions, personal commentary, instructional pictures, recipes, photographs and lots of options, it is absolutely a must-gift for the pizza lover in life.

RATING:
5 (out of 5) pennies

*I received a complimentary copy of The Elements of Pizza from Blogging For Books for my honest review*