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| View Larger Image | Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains
by John Ettinger, Bob's Red Mill Family, Peter (FWD) Reinhart
| | List Price: | $29.95 | | Price: | $10.99 | | You Save: | $18.96 (63%) |  | | Available: | Usually ships in 24 hours | | | | | Sales Rank: | 253126 | | Studio: | Running Press Book Publishers | | | Binding: | Hardcover | | Number Of Pages: | 496 | | Publication Date: | December 31, 1969 | | Publisher: | Running Press Book Publishers |
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Product Description
This invaluable baker’s resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob’s Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. Bob’s Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob’s Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company’s more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob’s Red Mill brand products may also be purchased by phone, mail order, or on the company’s website. |
CUSTOMER REVIEWS (Average Customer Rating: 3.5 based on 11 reviews)
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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.
April 26, 2008 | |
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.
January 27, 2008 | |
BonTon 
I am so glad to have added this to my collection. A great cookbook for great products.
January 19, 2008 | |
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.
December 18, 2007 | |
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.
December 15, 2007 | |
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