Saturday, January 31, 2015

BREAD REVOLUTION, by Peter Reinhart

Bread Revolution, by Peter Reinhart
Photography by Paige Green
Ten Speed Press, Berkely

DISCLAIMER:  I received a complimentary copy of this book from the Blogging for Books program in exchange for this review.  I have not received any type of financial compensation for this review.  Please note that any references by the Author of this book to the use or consumption of beverage alcohol in any form is not condoned by me or my blog by this review.  CE Watson

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  Peter Reinhart's book is not a book of bread recipes - it's an informative and interesting class on the use of alternative grains and flours and baking techniques in bread making.  In over 240 pages, the Author shares in an almost conversational style his research and exploration of these alternatives, giving the history of their development, his own experience with them, and then includes recipes for the use of these grains.  Some of the alternative flours explored here are produced from sprouted grains and sprouted beans, whole grains and whole-milled grains,  flaxseed meal, pecan flour, almond flour, grape skin and grape seed flours.

Additionally, the Author doesn't assume that his reader is an experienced baker and has provided a thorough glossary of tools, terms, ingredients, and detailed photos of his method of working with the dough.  

The large, hard-back book is informative, interesting, and the photos of the finished baked goods enticing!  Now, which one to try first..... perhaps "Sprouted Wheat Cinnamon Buns and Sweet Rolls"!

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Author Bio: Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina, and the author of eight books on baking.  He is also the founder and host of the website

CE Watson,

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