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Title: Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains
ISBN: B000PHWDNA
Author:
John Ettinger
Bob's Red Mill Family
Peter (FWD) Reinhart
Publicate Date: 2006-11
Publish: 2006-11
List Price: $29.95
Average Customer Rating: 3.5
Format: Hardcover
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Amazon Lowest New Price: $10.94
Amazon Lowest Used Price: $5.95
Amazon Merchant Price: $10.99
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| Customer Review: |
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1: Wish I had read the reviews!
The first review of this book is very accurate. I too have lots of experience with bread baking & was hoping for whole grain delicious breads to off set the high price in the grocery store. After making 2 of the whole grain recipes, I could see that the ingredients were off in their ratios & neither breads very good. It is too costly all around to use recipes that don't work & taste bad. I emailed Bob & asked if they actually made the recipes &/or did they scale down large batch recipes. I won't risk my money, time, fuel costs on another recipe in this book.
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2: A cook-book the whole family will find easy
I thought I was "allergic" to wheat, but instead I found if I made my own bread and other products, without the added ingredients used in keeping them fresh, I could enjoy wheat again. Recipes in Bob's Red Mill Baking Book are easy and healthy. I've tried Bob's Whole Wheat Honey Bread on page 43 toasted with Camejo's peach jam. yummmm. This cookbook mentions the kneading aspect of bread making and in the fact that it's not necessary. This makes bread making easy enough for the whole family.
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3: BonTon
I am so glad to have added this to my collection. A great cookbook for great products.
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4: bob's red mill baking book
No pictures?! But more recipes. good info on differnt grains that they use in recipes. No Diatary info on each recipe. Fat content, sodium,sugar and all.
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5: Sadly lacking in background information
The recipes in this book are fine, but the book suffers from a lack of background information about the various flours Bob's Red Mill sells. What can be substituted for what? How does using a particular flour affect the result?
For example, there's a recipe for quinoa muffins. Why use quinoa flour instead of amaranth, barley, or, for that matter, wheat flour? What's the reason to invest the effort in acquiring quinoa flour and making this recipe instead of just using one of the many whole wheat flour muffin recipes around?
There are a few recipes for which the ingredients are obviously necessary. Rye bread has to contain rye. Injera (the flatbread they serve at Ethiopian restaurants) has to contain teff. But most recipes seem more like novelties: they could have been made with wheat flour, and used something else for no adequately explained reason. That's not to say that there might not have been a good reason; maybe the particular flour used added a particular flavor or texture that improves the product. But in most cases, the book just doesn't say.
Whole wheat flour is cheaper and easier to find than any of the unusual Bob's Red Mill products. If your goal is just to eat more whole-grain breads, there are plenty of books full of whole wheat recipes. Unless you want to experiment with a wide variety of flours just for the fun of it, I don't see much point to this book.
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