Is DiMuzio's book worth it?
Recently I have been all out on a Bread-Book-Buying-Binge. I have been baking and practicing avidly and good books fill the academic in me and also strengthen skills and confidence. You most likely know what it is for me. I now have most of Peter Reinhart's books, Dan Leader's books, Rose Levy Beranbaum, Dan Lepard, and quite a few peripheral books that are more recipe oriented rather that teaching techniques...Beth Hensperger, Amy's Bread and more. Lastly I got Hamelman's book. All this said is to ask if the content of DiMuzio's book is that much better/more or that much better written than what I already have and I will gain from reading it? If it is a reasonably good book I don't mind buying it but don't want to go on acquiring mindlessly. I don't have the opportunity to take physical classes and can only learn from reading books, this forum and practice. I would be so grateful if you share your opinion of this book. Thank you