Rating: 
Summary: The recipes from this book "call out" to you....
Review: I loved this book. The pictures are enticing, and the detailed instructions will enable even the most inept baker to produce beautiful and tasty loaves of bread, fromt he very plain to the very festive. It gave me the courage to try making Sourdough from scratch, including the starter. I've been making sourdough every 2-3 days ever since! I would like to caution novice bread bakers that the cooking temps for most of the breads are 425 to 475 degrees, and I was not able to do that in my over or the loaves would burn on the bottom. I baked mine at the traditonal 350 degrees for a longer cooking time and they came out great!
Rating:
Summary: amaizing book for beginners and great recipies for pros
Review: I made 24 loaves the first two weeks I owned this book. The recipeis such as the almond fig bread varition on the raisin rosmary bread is the best bread ive ever had, and thats lot to say about a bread you made yourself The less exotic breads are refined and tasty and any fresh bread is one hundred fold better of a snack food or lunch then a "bigmac" and takes remarkably little attention from the baker.
Rating:
Summary: Awsome Pictorial Bread Book
Review: I recently purchased this book at Barnes & Nobel's, and really like it. I am making my second bread tonight. I was very happy with my first basic bread recipe, and for someone like me with little or no experience it turned out good. The huge color photo's in the book really help, and all the many types of bread around the world are really neat. And there are variations with almost every one, which really extends the already long list of recipe's. It also covers all the cooking items to use. A really good book from start to finish to learn to make very good bread the first time, and lots of bread types & options to do with it after. For more experienced chefs, there's still a lot of recipe's & tips...
Rating:
Summary: quite possibly the only bread book you will need
Review: i too have numerous bread and bread machine books on my shelf. i have begun to loathe the shape and mealy texture that my bread machine gives bread and have started the art of handmaking my own bread. this book is clearly written with wonderful photographs of each bread and stages. it has taken me a number of frustrations to find the "good dough" with other books. and while i am still the novice baker, i have created the perfect dough each and every time with this book. simple and easy. although, i have found that i have had to decrease the suggested baking temp by 25-50 degrees because of variances in ovens.
Rating:
Summary: quite possibly the only bread book you will need
Review: i too have numerous bread and bread machine books on my shelf. i have begun to loathe the shape and mealy texture that my bread machine gives bread and have started the art of handmaking my own bread. this book is clearly written with wonderful photographs of each bread and stages. it has taken me a number of frustrations to find the "good dough" with other books. and while i am still the novice baker, i have created the perfect dough each and every time with this book. simple and easy. although, i have found that i have had to decrease the suggested baking temp by 25-50 degrees because of variances in ovens.
Rating: 
Summary: This book needs major revisions!!
Review: I was so excited to get this book and try all of the international recipes and learn more tips about bread making. But I have been very disappointed. I have had to alter all of the recipes that I have tried drastically. I have had to add or subtract vast amounts of flour (2-3 cups), change baking times from 45 minutes to 20 minutes or make burnt bread. While I live at a high altitude it should not make the kind of differences that I have experienced. I would love this book if these inaccuracies were corrected. The changes I have made have produced wonderful breads. I just expect a cookbook to be right and that I shouldn't need to make major revisions of expert's recipes.
Rating:
Summary: An easy-to-follow reference guide for bread makers
Review: I'm a budding bread-maker, and this was the first book I came across which was easy to follow and understand. The lavish, full-color photographs also help to ensure a perfect loaf every time. Anyone interested in baking bread needs just this book and nothing else.
Rating:
Summary: I found Errors
Review: Page 144 the "Pain D' Epice" French Honey Spice Bread, 1 loaf. Calls for 1 1/2 cups honey, 1 1/3 cups milk, 2 eggs, spices AND 1/2 cup of flour. +++ Soup any one?Page 145 Nutty Yogurt Bread. One of the Variations is 'Oaten Yogurt Bread which say "Make one quantity Nutty Yogurt Bread batter as directed in steps 1-2, replacing the (2 1/2 cups) unbleached flour with medium oatmeal" +++ What do they mean by medium oatmeal? Oat Flour? Rolled oats? And where's the gluten going to come from? The only other flour in the recipe is 1/4 cup of whole wheat. It is a very beautiful book tho with tons of pictures. Pictures of not only the breads but of everything step by step and more. I had about 12 breads marked out to make when I found these mistakes. I didn't even bother checking the counts and amounts my other choices. I took the book back to the library that day and placed a request with them buy, for the library, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart" An excellent bread book. I've made around 10 breads from The Bread Baker's Apprentice. All came out perfect.
Rating:
Summary: I found Errors
Review: Page 144 the "Pain D' Epice" French Honey Spice Bread, 1 loaf. Calls for 1 1/2 cups honey, 1 1/3 cups milk, 2 eggs, spices AND 1/2 cup of flour. +++ Soup any one? Page 145 Nutty Yogurt Bread. One of the Variations is 'Oaten Yogurt Bread which say "Make one quantity Nutty Yogurt Bread batter as directed in steps 1-2, replacing the (2 1/2 cups) unbleached flour with medium oatmeal" +++ What do they mean by medium oatmeal? Oat Flour? Rolled oats? And where's the gluten going to come from? The only other flour in the recipe is 1/4 cup of whole wheat. It is a very beautiful book tho with tons of pictures. Pictures of not only the breads but of everything step by step and more. I had about 12 breads marked out to make when I found these mistakes. I didn't even bother checking the counts and amounts my other choices. I took the book back to the library that day and placed a request with them buy, for the library, "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart" An excellent bread book. I've made around 10 breads from The Bread Baker's Apprentice. All came out perfect.
Rating:
Summary: Great bread!
Review: This book is wonderful! I've already made several of the loaves, and I've had complete success. I especially loved the cinnamon raisin bread recipe. I can't wait until I've tried them all!
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