5 comments about Weight Watchers New Complete Cookbook.

1. As someone who had a great success with Weight Watchers in the past, I didn't want to pay the weekly/monthly fee to get back on track with my eating. This was a great alternative- it's great even if you don't want to go on WW but want to carry on a healthy diet. I've only tried a few recipes, but so far they're great. Good alternative ingredients. The only downside is what other people said - they don't tell you what a portion is (but you can figure it out with most of them).



2. I don't know why Weight Watchers doesn't have a Core-specific cookbook, but that's really disappointing. One of the reasons I'm interested in Weight Watchers in the first place is I don't know how to cook, and was hoping for good help in that department. The Core recipes are well marked and quick to find, but of the 500 recipies there are probably 200 that can be eaten on the Core plan max, if that many.



3. Whether or not you're doing Weight Watchers, whether or not you're even on a diet, this book is an excellent addition to any cook's library. The variety of recipes within is excellent, from elaborate to simple, for both carnivores and vegetarians, all prepared using healthy ingredients and methods.
   
   From a purely practical standpoint, this is an easy cookbook to use. The pages are durable enough to withstand a bit of splatter and splash (why yes, I am a messy cook, thanks for asking!), and they are bound separately so that the book can be opened flat on the countertop to the page you want to see, or even removed completely to be put back later.
   
   The book is nicely organized into categories so that if you have only a general idea of what you want or what's available in the fridge, you can find recipes that fit easily. Ingredients and instructions are laid out nicely on each page, with nutrition information if you need it. For those who are doing the Weight Watchers Flex plan, the Points value per serving for each recipe is also clearly marked. Basics such as pizza dough and pie crust are included, as well as more elaborate and complete meals.
   
   Since I've gotten this cookbook, it's become my go-to source for ideas and good food. I've tried many recipes from it so far, ranging from Chicken Hash to Spinach and Cheese Quiche, and so far I have not been disappointed. If you're trying to eat healthy, there's lots of excellent and tasty choices here. If you're just looking for some inspiration, don't let the WW logo on the cover scare you off...there's lots of good stuff in here for everyone!
   
   Off to get ready for dinner... tonight, Vegetable Fried Rice! Can't wait!



4. Although I didn't pay attention to the shipping method (I cannot receive USPS where I work) I still managed to get the product as promised thanks to a friend who works right next door. AND I got it in a very timely manner. I will definitely use this seller again!!



5. I am addicted to the kitchen, I love to eat and I love to cook. This book is challenging enough for me to be fulfilled on both those levels. For instance... The Tandoori Marinade recipe might be a bust for some people who don't keep cardamom, turmeric, or garam masala on hand. But for a foodie who maintains an herb garden and has personal contacts to the Spice Islands for free spices, this is a no brainer winner recipe.
   
   Don't get me wrong, there are some great easy "standards" in this book. Biscuits, Chocolate cake and vinaigrette (my 15 year old made the Raita recipe for gosh sakes). We pigged out on an Indian food meal complete with Naan, for only 11 points. I appreciated that! And so did my husband.
   
   Do you need some skills to own this book? My answer: probably. Do you need to plan ahead to make these recipes? My answer is YES!

5 comments about Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes.

1. Fun to read with lots of info for all those who love to grill, bbq.



2. What a great book have made a couple of the rubs and they worked out very good but one will have to be diluted as wow it is hot. Can't wait till the Summer when the barbecue will be out and I can try some more recipes.
   Well written and easy to follow.



3. I bought two of these as Christmas gifts for my son-in-laws. Each of them were thrilled with the gift and after looking through the book thought it really had all they were looking for in a "great grilling cookbook" with lots of basic recipes as well as fun andexciting recipes to try too.
   A VERY "MACHO" GIFT THAT WENT OVER WELL!



4. Do NOT hesitate to purchase this gem. There are dry rubs, wet rubs, sauces, marinades. All very original and can go with so many types of meats! Great book, hands down.



5. There many recipes from all over the world not all original but many borrowed from other BBQ places. Find many good ones for brisket, pork, chicken , beef , ribs, fish , seafood , veggies and more. I like that there are frequently extra notes about each recipe concerning the author of the recipes and other stuff.While there is no rating scale (easy, difficult , medium, nany of the recipes are not difficult to make. Some have quite a few ingredients. Basic thai sate marinage is very good (9.6/10); balsamic drizzle (9.6/10) . I am still trying out more

5 comments about I'm Just Here for the Food: Version 2.0.

1. I bought this book based on the reviews on Amazon and also from watching Good Eats and really enjoying the series. My husband and I have learned so much from reading this book (in addition to many laughs from his writing style). We tried Alton's suggestions and they worked. Highly recommended.



2. Like most people here, I bought this book because I enjoy Good Eats on TV.
   I am, however, a very experienced cook...so while I enjoyed this book a great deal, I can't say I learned anything or even picked up any new recipes. (Plus, it's just not the same without Alton's voice.)
   However...
   I am going to give this as an XMas gift to two young gentlemen I know who are fresh out of college & who will be cooking for themselves for the first time ever come September. I have no doubt it will come in handy for them.



3. Get this, and read it as if it is a novel or some non-fiction.
   
   Yes, of course, there are recipes. But, the most interesting parts are the narrative sections and not the "put 12 oz of something, and 10 cans of something else" you'd find other books - perfection through preciseness don't work in cooking (well, there is a place for it, but not all the time).
   
   Enjoy the book, and enjoy the food!



4. If you like Good Eats, then buy this book. Immediately. If you want to learn about the science of cooking and use it as a springboard to improve your cooking technique across the board (and seriously, who wouldn't), then buy this book. Immediately. Through Good Eats and his books, Alton Brown has been become my culinary inspiration and hero. Just get it people. You won't regret it. :-)



5. Alton Brown is a genius. His forward in the book explains that a recipe is analogous to a set of directions to a house, but what if there's a detour? Or what if you want to go somewhere else after? You're stuck. But now, what if you knew the whole map of the area, not just rote directions. That's what Alton teaches. He organizes by chapters centered on methods of cooking, not types of food. He explains things in software (food) and hardware (pans, utensils, etc).
   
   It's more of a science angle at food, and probably won't help expert cooks, but for someone like me it's great.

5 comments about Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock.

1. Really interesting recipes....her Isa pizza (best pesto and marinara sauce i have ever had) and mango rolls are delish. However, the recipes are all fairly time consuming and i did sometimes wish she used more nutritious ingredients (whole wheat flour vs. white, etc). However, she is very entertaining and the cookbook is a testimony to her amazing journey as a vegan...



2. I purchased this book for my 4 y.o. who is allergic to dairy and eggs. I've made the "fronch" toast (that's what the author calls it), pancakes, muffins, cookies, and he hasn't liked anything I've made from this book so far. Both of the gravy recipes weren't even edible; the "punk rock" chickpea gravy was sour and all I could taste in the miso gravy was the cooking wine. Every recipe I've tried took me at least an hour and a half to prepare (and that's not including all the shopping). Most of the recipes call for at least 10 ingredients, many of which are not available in my neighborhood grocery store in Philadelphia. In order to make several dishes from this book I had to make separate trips around the city. I purchased at least 11 spices from an Indian market (~$30) and specialty foods from the Asian market and health food store that I'll probably never use again (eg. nutritional yeast and hijiki). There are no pictures for these uncommon ingredients and there are only 10 pictures of the finished dishes. What there is a lot of in this book is personal anecdotes and jokes which were more annoying than amusing because it seems more time was spent on trying to be witty rather than providing decent recipes. I've had more luck with vegan recipes I found off the internet or by just using the vegan alternative in tried and true recipes.



3. (And one of the other top ones is her newer book, The Veganomicon)
   
   I found Vegan with a Vengeance at my local Waldenbooks in podunk town, Okla. I was so shocked that they had it, I bought it (trying to create demand here, you know?) It's one of the best purchases I've made in my young vegan life.
   
   I found the recipes wonderfully easy to make, and easy to find the ingredients for, even in a small Oklahoma town (with occasional trips for specialty items to the health food store about an hour away, but only if I was going in that direction anyway). I love her pancake recipe ... it's one of the easiest vegan pancake recipes I've ever found. Her scrambled tofu recipe is also great ... I was loathe to abandon my own tried and true scrambled tofu, but I decided to give hers a try and haven't looked back. The pumpkin-chocolate chip cookies are also awesome. I was skeptical about the "fronch" toast, because I loved me some french toast back in the (nonvegan) day. I was pleasantly surprised. It's not totally like the real thing, but it looks convincing and it tastes pretty awesome in its own right.
   
   All in all, I liked that these were actual real recipes of actual real food that actual real people eat. Five stars!



4. This was a gift for someone, but the recipes looked great and it came really fast. Thanks!



5. I was SOOO looking forward to this cookbook-after all the good reviews. My youngest daughter is allergic to milk products-and I am vegetarian... so, I am in search of good non-milk, vegetarian dishes that my meat-eating, more traditional meals, husband would enjoy so that I don't have to make 2 or 3 different meals for every dinner. Admittedly, I only made one recipe-a desert-which came out ok-although the rum SURE was the MAIN ingredient, taste-wise-not really a family desert. Then, I started looking through the book-and couldn't find any entrees that I thought he'd enjoy-I thought I'd really like them, but the recipes are not for the unadventurous.
   
   The OTHER thing I realized, which is why the title of my review, is that she periodically uses profanity. It is not on ALL of the pages and is only in some of the descriptions. However, I was not expecting a cookbook to include such words-and I am not comfortable having a book like that in the house as my children are beginning to learn how to read-and enjoy reading my cookbooks. That is NOT where I want them to hear those words. What a shame. I would have kept the book around, if it hadn't been for that. At least I would have had some variety for my husband to eat-even if they weren't his favorite dishes. So... I am still looking for a good vegan cookbook for the whole family. This was NOT it.

5 comments about Weber's Real Grilling (Weber's).

1. This book is an excellent book for grilling, rubs, marinades and sauces. It has wonderful pictures. I highly recommend this book. Thank You Weber and Real Grilling.



2. Excellent reference for both the beginner and experienced cook. The book is well laid out, with excellent photographs and instructions. All the recipes I tried were simple to follow and were very tasty and enjoyable by my guests.



3. This is an awesome recipe book. Every recipe has a color photo, with excellent instructions. Every recipe we have tried is as mouth watering as it looks! I used to let my husband do all the grilling, but now I am hooked. There are great tips on how to grill just about everything.



4. This is the best cookbook i have ever used. Many of the recipes are easy to follow but it is also a grill exclusive cookbook. Now you may be thinking - so you can make chicken or steak - great cookbook right? Wrong, you can cook vegetables, starches and desserts in addition to every meat under the sun. Every recipe has a beautiful picture - the drawback is you are competing to make yours look that good and it makes you hungry to make everything in it. Overall an incredible buy.



5. Very informative, haven't had a bad meal yet. Price of book was very good compared to retail and shipping was reasonable.

5 comments about The River Cottage Meat Book.

1. Any and everything you need to know about meat in an easy to understand format.



2. I found his analysis of the food industry original (why it is not necessary to be vegetarian) and inspiring. It is a tough and often depressing subject, but Fearnley-Whittingsall covers it in a very readable way, offsetting the bad news with an enthusiastic account on how things can be mended. I was a bit disappointed about his axclusively British focus. If we are only allowed to eat British produce, what should we as non-Brits do? Import everything? Surely there is excellent beef in other countries! But this is only a minor objection to an otherwise splendid book!



3. As Chicken-licken was going one day to the supermarket, whack! A book fell from a tree on to his head.
   "Gracious goodness me!" said Chicken-licken, "it is a book by Hugh Fearnley-Whittingstall explaining how we must treat farm animals if we want to get the best from them. I must go and tell the King."
   So Chicken-licken turned towards the palace, and met Hen-len.
   "Well, Chicken-licken," asked Hen-len, "where are you going?"
   "I'm going to the king to explain that it is our moral duty to buy good meat," said he.
   "Oh Chicken-licken, don't go!" said she, "for battery meat is far, far cheaper and it looks just as good when wrapped in plastic in the supermarket."
   But Chicken-licken explained, "Unless you care about the welfare of animals bred for food, like Mr Fearnley-Whittingstall, you will never eat a good meal dish."
   So Hen-len turned back with Chicken-licken, and both went their way to the palace, and met Cock-lock. "I'm going to the supermarket," said he. Then Hen-len said: "Oh, Cock-lock, don't go, for I was going, and I met Chicken-licken, and Chicken-licken has been reading The River Cottage Meat Book, about how farm animals should be treated, and how to select meat so that it tastes good, and we are going to tell the King."
   So Cock-lock turned back and all went their way to the palace, and they met Duck-luck. Well, to cut a long story short, also Drake-lake, Goose-loose, Gander-lander, Turkey-lurkey, Fox-lox. And Fox-lox said: "Where are you going?"
   And they said: "Chicken-licken was going to the supermarket, when a book fell on her head. The book said it is ideologically sound, and most fully flavoursome as well, to buy our meat from butchers or the best farms and we are going to tell the King."
   And Fox-lox said: "Come along with me, and I will show you the way."
   But Fox-lox took them into the fox's hole and he and his free-range cubs soon ate up poor Chicken-licken, Hen-len, Cock-lock, Duck-luck, Drake-lake, Goose-loose, Gander-lander, and Turkey-lurkey; and they never saw the King to tell him that Hugh Fearnley-Whittingstall knows a thing or two about enlightened self-interest.
   And the moral of the story is, treat animals fairly and they will repay you in taste, health and quality, but don't, for goodness sake, go bragging about it to foxes.
   
   Youth Market: Chickens or Television - Which Comes First? (Spawater Chronicles I) Stop the cruelty



4. This book was my first exposure to Hugh Fearnley-Whittingstall, and it was long overdue. After having read it, I hope to eventually acquire ALL of the author's other books. I've reviewed more than my fair share of culinary offerings, but this one easily elbowed it's way into my tight list of top favorites.
   
   I felt an immediate connection with the author, who clearly resonates to the reality that FOOD is LIFE. How we raise it, how we harvest it, how we prepare and consume it, and how we respect and revere the ENTIRE process as a whole, is a microcosm for how we revere, and partake of, the entire experience of life itself. Food *IS* Life. Our earliest prehistoric hunter-gatherer ancestors understood this implicitly, and documented their awe and reverence of that sublime truth in their sacred places (re: cave art), in much the same way that many modern religions still use the apt metaphor of sacramental food and wine as a metaphor, and vehicle, for communing with the divine. In other words, to me, this book is essentially a modern-day cave painting ode to our animal companions, upon whom we rely for our sustenance ... and who have not been getting the respect and reverence they deserve in these fast paced modern times of disposable convenience food. I have little doubt that the author's other books address their respective subject matter in the same reverential spirit.
   
   What I liked:
   -------------
   
   INTRODUCTION: The author opens this book with a philosophical fusillade on the subject of commercial "intensive farming" practices ... not only from the standpoint of being inhumane, but also because it results in meat of vastly inferior quality, and of poorer nutritional value to the soul. For many idyllic culinary daytrippers who've never before been privy to the sad realities of beakless `battery chickens', turkeys unable to walk because they were bred for overdeveloped breasts, diseased `downer' cattle pushed into slaughter pens with forklifts, and hogs driven insane by chronic overcrowding, this book will come as an eye-opening gut shot. He also goes on to wax poetically, and at erudite length, on both sides of the equally heated vegetarian vs carnivorian debate, and then dives headlong into a personal vision of more compassionate and sustainable animal husbandry practices, more educated consumerism, and of everyone eating less meat, but of much higher quality ... raised compassionately, slaughtered humanely, matured properly, and then prepared with proper reverence, skill, and minimal waste. Personally, I don't think this book stands much chance of putting a serious fiscal dent in the harsh fiscal reality of "intensive farming" and our society's increasing reliance on food that's fast, cheap and convenient ... but despite that, I admire the author, and I adore this book. If I could afford to leave the rat race behind, and live someplace a bit more bucolic, with a garden and a few animals of my own, and close friends with whom to make and share simple old world fare worthy of divine visitation, I would do so in a heartbeat. In any case, the introductory chapters alone are worth the entire cover price of this book.
   
   RECIPES: Everything I like is in there ... educational information about meat quality and proper maturation, food philosophy, techniques for slow cooking, nose-to-tail eating, informative headnotes, etc.
   
   
   What I Disliked: I only have a few nits, all of them fairly minor.
   ---------------
   
   PHOTOS: Some of the photos are wonderful, but part of me wishes that all the rest of the photos within were of higher overall quality, and (in particular) that there were more and better procedural photos (ex: p.308 calls for trimming out the coarse ventricles of a pig's heart and removing sinews from a liver ... something less experienced culinary aspirants who've rarely, if ever, worked with offal before would doubtless appreciate pictures of). I also found myself pining for a few more photos of the pans and/or grills described in the various recipes, and more photos of finished dishes ... esp of the ones that the author clearly mentions are his favorites. In other words, I wish the book were as well marbled with photos as the beautiful beef on the cover is with fat.
   
   RECIPES: This is just a minor nit, but more than a few recipes have not been optimized for the most efficient sequencing of steps, or the number of pans used. They also frequently omit helpful information, like recommended pan sizes. Not a big deal. Some of his seasonings are extremely British in their conservativism ... such has his wonderful braised trotters recipe, which I've found benefits from the addition of a little pineapple juice and star anise. Again, those are just minor nits.
   
   SERVING SIZE: There are some minor inconsistencies with the stated number of servings a given recipe generates. For example, the Pot Au Feau recipe calls for 9-12 lbs of bone-in meat cuts, and serves 8-10, yet the Curried Goat recipe calls only ½ - 1/3 as much meat (4lbs) yet serves the same number. That's the sort of thing a good editor should catch.



5. I bought this book for my adult son and the whole family has enjoyed it. The author knows his subject and is fun to read. So far, we've enjoyed homemade bacon and brassiola (dried beef). If you're interested in meat or learning more about the cuts, etc., this is a great book for you.

5 comments about Cook with Jamie: My Guide to Making You a Better Cook.

1. I just love to watch Jamie on his BBC program, and this is the first of Jamie's books that I've purchased. (I'd now like to order one more of his famous books).
   
   Anyhow, what I simply love about this particular cookbook are all of Jamie's wonderful HINTS and GOOD INFORMATION that Jamie lays out for the reader at the very beginning of each Chapter and also within each sub-category.
   
   Because I've seen Jamie on TV so many times, I am very familiar with his (rather cute) lingo, such as "dollop" and "knob",for example. His lingo does not turn me off,as some have stated, but rather, I like his way of speaking because it makes Jamie seem more REAL to me! .....And because Jamie projects such an approachable personality, the readers (and TV viewers) are, of course, instantly drawn to him and his cooking style.
   
   YES, there is a photo of every single recipe, and YES, that is a good thing!....As another commentator stated, "there is alot to be said for photos of every recipe".
   
   Some of the recipes would be hard for a beginner to duplicate , or even to comprehend. For example, "The Squash Sage and Amaretti Risotto" would be a difficult recipe for a beginner cook to visualize. Yes, the photos are tantilizing, however, some of the combinations may be hard to phathom (from a novice cook's perspective). Another example is the "Squid with Black Pudding stuffing and sticky tomato sauce" (hum???), or the "Perfectly Cooked Crispy Duck with Spiced Plum Chutney". Would a beginner "get it" or be turned off? (Just something for beginners to keep in mind).
   
   However, if a reader of this book has seen Jamie actually cook on TV and has seen how his chosen flavors can actually "work", then MOST of the recipes in this book are very doable,FUN,and exciting! These are some of my favorites:
   
   ~~Summertime Tagliarini , p. 68
   ~~The best Onion Gratin, p. 333
   ~~Must-Try Red Cabbage, p. 358
   ~~Overnight SLOW Roasted Pork, p. 174
   ~~Rib Roast, p. 154
   ~~White Fish, p. 222
   ~~Black Cod, p. 226
   ~~Lemon Drizzle Cake, p.383
   ~~Easy Shortbread, p. 412
   ~~Schnitzels, p. 182
   ~~Baked Ham Shanks, p.162



2. I had a dinner party a couple of nights ago & cooked 3 recipes from this book, & it was fabulous! Jamie is really genuine in his love of food & writes so passionately about it. His simple, friendly (not too 'chef-fy') tone makes his book a pleasure to have & read.



3. The illustrations are beautiful and clearly show how to do some of the important techniques required for many of the recipes. I respect Jamie Oliver a lot, as he hasn't let fame go to his head and still is devoted to helping people, whether inner-city kids or the readers of his books. The book's a little big and heavy, but I don't mind. It's packed with useful information! The recipes are classy and delicious but still easy enough for a novice.



4. The quality of the book is very high. The book is big and full of delicious receipts that make you an excellent cooker. All the receipts are very well described and with illustrated pictures. The harcover of the book makes it also a beatifull item to have in your personal library.



5. I got this from my brother for my birthday (although at first he refused to get it because he hates when chefs "use their own name in the title of their cookbooks", but I'm so glad he caved.) I've started looking more for cookING books rather than cookbooks, to teach me different techniques around the kitchen and it's really a fun book just to sit down and look through. It includes great "how-tos" from picking out meat to differet kinds of chopping, it gives definitions and uses for different herbs and spices, and it does include a ton of very delicious looking recipes. I haven't tried any yet but soon! I can't wait.
   If you're the least bit interested in cooking, I highly recommend this book.

5 comments about Everyday Food: Great Food Fast.

1. This cookbook is divine. I look forward to giving it as a gift. The pictures are beautifully done. The recipes are easy.
   
   xxoo



2. Love it, what a great and easy cookbook. every recipe is something that a whole family will love from husbands to kids. and i can not say enough about how easy they are to make. which is so important for a mom like me! i recommend this for an experienced cook or a beginner cook. LOVE IT!



3. I don't love the organization. It is set up with recipes listed by season, Spring, SUmmer, Fall and Winter. I'd rather have them listed by meal course and main ingredient such as poultry, beef, lamb, etc. This set up makes it hard to find and flip easily through my options when planning a week of meals.



4. I enjoy the recipes in this cookbook immensely and I also enjoy adjusting them to what I have in the fridge - they are great inspiration. My sister and mother requested it as gifts and love theirs as well!



5. this book is fantastic. I use it at least 2 or 3 times a week. The recipes are full of flavour and usually include ingredients that I already have in my pantry or fridge. I like how the recipes are divided into seasons and they really do go well with the time of year they are "assigned" to. The only tiny complaint I have is that the nutrional value is listed at the back of the book instead of with the recipe.

5 comments about O, The Oprah Magazine Cookbook.

1. This is a very nice cookbook - lots of easy recipes, with easy to understand directions. Also, almost every recipe includes a great full-page picture.
   
   The only thing missing is nutritional information for each recipe - people on diet plans always find having the nutritional breakdowns of recipes useful!



2. This is a great cookbook! Finally a cookbook that has recipes that a real family would make and actually like. Thank you Oprah!



3. Watch Video Here: http://www.amazon.com/review/R2MJI3H7296XHL O, The Oprah Magazine Cookbook The Oprah Cookbook... Real depth and solid recipes.



4. This cookbook had some very different recipes that most people would probably not make. Overall it was interesting, but if you are looking for everyday recipes I would not purchase this one. Rent from library or browse at a bookstore first.



5. I had bought two books. One for me and the other for my niece. My niece really like the book. It has alot of information in it.

5 comments about The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

1. I originally became interested in this book because of the reputation of the author, Peter Reinhart, in the world of bread baking - his reputation is that of a truly talented baker who loves to push outside the normal accepted envelope. When I first recieved the book I immediately skimmed through it, reviewed the recipes, and was impressed by the diversity of them. Then I started to actually read the beginning of the book and was very impressed with the author's style. He covers the mechanics of the bread making process without making it feel like we are back in class having information pushed at us. His style is very open, personal, and yet delivers a vast amount of very intersting information which will help the bread baker understand the entire process. This will help them learn how to "adjust" their steps when something does not turn out exactly as expected - which can often happen when there is a change in weather conditions, ingredients consistency, performance of the appliances used, etc. I can honestly say that my baking has improved considerably since I have read this book and now better understand WHY we do each step, as well as what the end result of each step should be. My wife has also now changed her favorite bread from a French Loaf recipe that I have baked for her for years to a new recipe that is given in this book which introduced to me the concept of Cold Fermentation - which gives this bread a wonderful, layered, complex taste.
   
   It truly is a great book for the experienced Bread Baker who wants to do Hearth breads and a MUST HAVE for novice bakers who are just starting to gain skills and knowledge in bread baking.



2. Prior to purchasing this cookbook, the only bread cookbook I used was "The Bread Bible" by Rose Levy Beranbaum. I didn't think anything could top "The Bread Bible", so I was skeptically optimistic about "The Bread Baker's Apprentice". So far, the recipes I've tried have equaled the recipes in the Bread Bible. Peter Reinhart's cinnamon roll dough is wonderful, and with Peter Reinhart's bread formula lessons and instructions, I was able to create my very first bread recipe...and it came out fantastic! On a separate and important note, if you're used to baking bread with measuring cups and/or kneading by hand, this may not be the book for you. Although he gives instructions for both, it's much easier if you have a scale and kitchenaid stand mixer with dough hook. With bread baking, it's very important to have the right tools for the job. He also uses a lot of techniques that require special equipment or make-shift home alternatives like oven steaming, baking stones, couches, etc. Be prepared before you buy this book that you may have to make a lot of creative substitions or changes if you don't have or don't want to buy some of the above things I mentioned. Again, great GREAT book if you have the right tools for the job.



3. Outstanding award winning book. If you are planning to buy only one bread baking book, this is it.



4. GREAT BOOK. MADE SEVERAL LOAVES ALREADY AND THEY ALL TASTED AND LOOKED GREAT!! JUST FOLLOW THE DIRECTIONS AND YOU TOO CAN BE A MASTER BREAD MAKER!



5. I'm a relatively new home bread baker and this is the first bread baking book that I purchased. I reviewed and tried several books from our local library before deciding to purchase this one.
   
   I particularly like the Pain a l'Ancienne recipe and the technique for retarding fermentation. This makes an excellent bread relatively easily and efficiently.
   
   There's a good introductory section before you get to the recipes. Lots of great pictures showing the finished bread and techniques.
   
   I would recommend this book for anyone who is interested in serious home bread baking.