Wednesday, November 18, 2009

Bread Matters...well of course it does!

You will never believe what has happened to me...little old me. It was a normal day in my house and everything was going the way it usually does. Boys being being me...Mike being Mike and then I checked my email. Someone from Andrews McMeel Publishing contacted me to review a cookbook they have out. I thought this was some kind of joke because let me be honest I am not a writer. So the first thing I did was of course check out their website to see if the book existed...yes it did...ok so maybe this isn't a joke. I actually recognized some of the other books they have on there which was exciting. (I mean I usually look at amazon for book stuff and really never on the publisher's website.)

I am sorry this has taken me so long to write up my review because I have had it for about a month. All of us in this house got hit with a cold...yup every one of us got this cold and was sort of out of commission for about a week. Then the normal busy days came and went which made it hard to have time to sit down and write this up. So get ready here comes the review:

My Review: I know they say you shouldn't judge a book by it's cover (or photos) but I do sometimes. When it comes to cookbooks I think it is a must in some ways. As much as I love food I love looking at food. I also think that when a cookbook has pictures of the finish product it just makes it that much easier to want to make that recipe. A pet peeve of mine is when a cookbook as NO pictures in it. That being said this cookbook has some really nice photos in it and I get a warm and fuzzy feeling from them...if only I could take pictures like them!

The next thing I enjoyed in this book was that the author put some example time tables in it. It just gives you an idea on how long it will take you to complete a recipe. I have tried to make some recipes to only realize that I actually don't have enough time to do them in. I know I probably could do that on my own and figure out how much time it takes to complete but it is just so much easier when it is done for you.

You all know I am a big fan of King Arthur Flour (who are actually on the supply list in the back of this book) they always say it is better to use a scale when baking. It is just more accurate then volume measuring. I have a scale and I prefer that method now. The awesome thing in this book is that you are given 3 different measuring methods...cups, pounds/ounces (Imperial) and grams (Metric) for each recipe. Another thing you can figure out on your own but just easier when someone does it for you.

Another nice thing about this book it has a chapter on gluten-free baking. From some of the blogs I have looked at it seems that can be a hard thing to find for the average person. I have not tried this section out and probably won't just because of the ingredients needed.

If you like sour dough bread making this book has at least one chapter on it and seems to be a theme in the book. I do want to try making a sour dough starter but not right now. I just don't feel comfortable with one in my refrigerator (or counter top) especially with an almost 4 year old who seems to live in it. Also to me right now it is just another thing I would have to take care of when I already have too much of that.

That all being said is this a book I would have purchased on my own...maybe. Don't get me wrong it is a very nice book and a great reference book. To me it is just not a cookbook in the what I think a traditional cookbook does have recipes but about half of the book does not. It is perfect for someone who wants to get started baking bread at home or just wants to know more about baking bread. You don't get a look at your first real recipe until after about 140+ pages. I am glad I have this book to look back at when I have questions about the bread I am making.

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