I went to the book store the day that came out this week to get the new Kurt Vonnegut and realized it was also the day Reinhart's new book was being released. So I flipped through while sitting down but it didn't pull me in like his other works. I didn't think it would help me enchance my knowledge of sourdough bread baking the way Bread, of Bread bakers apprentice have done for me.

I am interested to hear what others thought of the book though : )

I'm looking forward to getting it!

My copy just arrived today.  I pre-ordered some time ago.

I got the email telling me my copy is winging its way to Wisconsin.

Eric

My copy is on the way -- should arrive tomorrow or Friday. I already have my autographed faceplate from Peter to put in the front of the book.

I helped test, too, but didn't get to make as many recipes as I would have liked. The bagel recipe was the best I've ever made. I'm looking forward to trying some of the others.

The recipies I tried were great. A couple with a few tweak of my own are among my farmer's market offerings, and they are crazy popular

See I had no idea what the book was about, so I didn't know if it was going to be about sourdough and 'artisan' bread, that's why I wasn't pulled in when I flipped through it. I am sure the breads are tasty though!

Now I know what it is about though! Thanks!

I, for one, tend to be intimidated on some occasions by the complex formulas and recipes in this blog - this book sounds like something that I could actually understand and use. I'm looking foward to seeing if it's a book that would work for me. I wish I was better in math than I am but when I see lists of percentages my eyes glaze over and my brain goes numb. Right brain left brain thing?

i know what you mean.  i, too, have felt intimidated by the complexities in some of the formulas posted.  i don't do them, i just admire them.  i love soft /sweet bread recipes though, but can't bring myself to experiment with crust and crumb types...not yet anyway!

Unfortunately Mr. Reinhart's latest book is not available for an online peek at Amazon or Barnes & Noble and I know our local small-town bookstore won't have it in stock.

I recall that PR's book initially had "fast" in the title and am curious how it compares to Jim Lahey's new book, or even the artisan-bread-in-five method that came after Lahey's original NYT recipe.

BUT...formulas that are ONLY in cups and ounces with temps all in Fahrenheit can be a real pain in the butt for me.

Also, Brother Reinhart's hardback books are usually "squarish" in shape—it makes them hard to read on the train, in the bath or in bed. Seriously!

I'll still buy the book, when it becomes available, because I like his style and the formulas are always great!  

Please let him know he or his publisher should contact Amazon and get the title of his new book updated under Amazon's product description.

This is the information that appears at Amazon.com:

"Product Description

"Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. PETER REINHART'S ARTISAN BREADS FAST replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools."

I've not seen the book in real time and have no idea what the cover is supposed to look like, but according to Betty, the title of the book is Artisan Breads Every Day.

I recall reading that "fast" was initially in the title, then removed.  Probably a wise thing to do as "fast bread" doesn't sound very appealing.

Title on my book reads   artisan breads every day...   under the title it reads..Fast and Easy Recipes for World-Class Breads

I am curious to know if there is a significant number of whole grain recipes in the new book.  If someone can give me an idea, I would greatly appreciate that.  I mainly bake whole grain breads, and have been enjoying Reinhardt's Whole Grain Baking.  For not whole grain breads, I have such a backlog of breads to try, that buying another book right now would not make sense. Thank you!  Kroha

Very diverse offering, crackers, sourdough, whole wheat, soft pillowy breads, pretzels.

No no-kneads that I tried, or saw in trial. Long, cool retardation, starter and starter/yeast combos,ready dough available for rolls one night, a loaf the next, from one batch.

New, novel approach, Hansjaokim, not really. It is a combo of techniques..dough handling, temp and retardation put together to streamline your time. Peter took the time to figure out how you can work,  pick up your kids from soccer and still come home and bake a fresh loaf of bread.

Basics for new bread bakers, lots of pics showing..starter stages, folding and shaping, slashing techniques.

For the engineers out there, probably not what you would relish. For visual and new baker enthusiasts, this is one for you.

Every formula I tried was spot on for kneading with a KA Pro 600 mixer,(times also approximated by hand in the book) scaled measurements, temps and baking times.

Betty

PS Very good tasting breads..my fav sourdough, soft cheese bread to die for and chocolate cinnamon babka...you try it and tell me!! Extra plus, Peter Reinhart is a very, very NICE PERSON!! If you have any questions, he will answer you right away via e-mail.

I ran over during my lunch period from work and took a few minutes to sit down and look through it before purchasing. I think this will work for me and get me back into the bread baking mode. Lots of pictures and some simple looking recipes and techniques. I find baking bread is like any other skill - if you don't practice it regularly your skills get rusty :). I'm taking the book to work with me today to pick something to try this week-end.

Trish