Baking Artisan Pastries & Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond Hardcover – February 1, 2012

About the Hardcover version:I purchased the harcover version that was recently released February 2012 and is identified as a reprint. The hardcover version does not come with the DVD, although the picture Amazon has for this item states "Bonus DVD Video Inside." I contacted Amazon when the copy I received did not include the DVD as I thought there was an error. Amazon sent out a replacement and this copy did not include the DVD. When I spoke with a live person at Amazon unfortunately he did not seem to comprehend. I decided to just keep the hardcover as Hitz has numerous videos on YouTube.Now to the book's substance:The book is wonderful. it covers yeast and leavened sweet and savory breads and pastries. Hitz gives wonderful information about the ingredients. Such as the differences between Eurpoean and American butter. The discussion for laminated doughs is also well written and I found it helpful making the crossiants on page 140. I also had success with his pumpkin muffin recipe which I added chocolate chips and the ginger scones.The recipes are well laid out and the step by step photos are excellent. Hitz book is a wonderful addition to any cooking library.

This is a much better book than I had expected. I am an intermediate bread baker, have huge success, but have been making bread for just a year. I have made many recipes, and types of bread. This book touches into many type of baking with flour, but doesn't obsess over too many recipes of a kind. If you want to buy one good book, that you could start in the front and bake right through to the last recipe, this is your book. Huge selection of recipes, and you will have a vast education by the time you work through it. It is a pleasure to look through, and I feel each and recipe with be a go to for my kitchen. Was pleasantly surprised when I opened it. Great everyday book. Hats off to author. WONDERFUL for the beginning baker, but inclusive to more experienced bakers looking for a wide variety of recipes.

This book helps you bake like a professional pastry chef. The mixed berry muffins and croissants are favored in our home and we look forward to trying other recipes in the book.

I have spent the past few weeks reading through this cookbook and investigating products that are recommended to be used, etc and was able to find the necessary items. I finally made the brioche (started a few days ago) today and it looks amazing. It is still cooling from the oven. While making the dough, I felt like it was too thick, for my KA mixer, 5 qt, so I took it out and began to knead the dough. Let me tell you, that was a workout to get it past the window pane test! Anyway, lesson learned on that. My brioche was done in 20 minutes instead of the projected 30. Yes, I have a thermometer in my oven and it was the appropriate temp. No harm done. I took a piece to my neighbor to try, and oh, the look on her face of enjoyment, was priceless! You see, I have never had brioche before and she has. She said it was exactly like it is supposed to taste. The book did not say to remove these from the pan right away, but I did remove them and they look amazing. I enjoy cooking and baking and am very pleased with this book so far. This is opening a whole new world for me :)Someone said that the measurements weren't right in a review. I can only say that I used a digital scale, as that was the intent of the measurements, and I didn't intend to go by anything else. I would recommend this book to others!

Absolutely loved the book. Very easy to read and techniques are explained very thoroughly. Can't blame the book, just need practice. After all, this book is for avid home bakers or pro's.

lots of good information, beautiful and instructive photos and precise recipes, by a pastry instructor, that work! Everything delicious so far in my trying the recipes. Now need to explore his bread book too.

INCREDIBLE book, with lots of very clear instructions, and some innovative recipes. I can't wait to make the Chocolate Flaky Pastry!

Little disappointing. Lots of quick bread recipes. Does get in to laminated doughs toward the back. Pages 1-65 covers ingredients, equipment, and techniques. If you are new to baking this section covers a lot. However as an experienced yeast bread baker, I was looking for more pastry recipes, but it does cover sweet and laminated doughs. I think I get more from Cooks Illustrated and the King Author Flour site.