The Italian Baker Redux?
Ok, so i've heard of this book since i began baking a few years ago, and i see that there is an updated version. Anyone have any first hand knowledge and comparisons with the original? If i recall correctly (based entirely on reading about it, i have never seen the book), the original contained unnecessary amounts of yeast, as well as being entirely volume based, so just curious as to whether or not it has been changed in any way, perhaps to relfect our greater awareness of technique. Basically, does it contain the same recipes, is it the same book with simply new photos, or is it just updating what is sometimes regarded as a classic, or all, or none?
And i'd also be curious to know how the non-bread recipes are, because i like my sweets. Plus, I know how to make good bread at this point, i'm looking to expand my repertoire...