Disclosure / Disclaimer: I received this book, free of charge, from Taunton Press, via NetGalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
Fall is definitely the season for warm inviting bread from the oven, isn't it?
This new book will have you ready to start baking!
Step One – mix and knead the dough, then let it rest for 1-2 days while you enjoy life
Step Two – bake.
The author gives you a lot of great info about making bread before you even get started in the recipes, like best items to use, best techniques, etc. But even with that info, I'd say this book is not for the beginner baker, as the recipes are a little more involved (which leads to great flavor), but best suited to someone who has baked breads before, but is looking for great recipes and ideas. If you prefer to cook by weight (especially if you're converting recipes to gluten-free), then a handy conversion chart is included in the back, as the recipes are with traditional measurements. I did find that most of the recipes can be converted, if you understand how to do so (again, not a beginner baker).
The recipes are super delicious and easy to follow and the pictures will have you VERY hungry before you even start mixing! But remember these are not today breads, but tomorrow! I would suggest giving this book in a holiday gift basket, with items like a dough whisk or rise bowl, and again for the experienced foodie on your list.
Check out this great strata, that is perfect for Fall brunches:
About the Author:
Donna Currie is a passionate home baker who blogs at Cookistry (www.cookistry.com). She also writes a bread-baking column for Serious Eats (www.seriouseats.com ) and is a food writer for the Boulder Daily Camera and the Whole Foods Market cooking blog. Donna lives in Colorado