This book is wonderful in the sense that it conveys the writer's joy and love of baking and bread. Some might argue that it is just too touchy feely but for the more thoughtful baker it is a good read.
The book is not that geared to the beginning baker unless that beginner is ready to work by 'feel'. The assumption is made that you know what a dough looks like when it comes together and what the right temperature water and room should be. The book also does not even deal with making breads with heavy duty mixers or bread machines -- this is back to the old fashioned way of doing things where you. have a greater connection to your product.
Now, I happen to enjoy this book but I would begin with a better beginner's book like, Baking with Julia before tackling the breads in this book because you will have a better technical understanding. But once you do the breads of this book you will be amazed and deeply grateful for the generousity of Reinhart for sharing his recipes.
Caution --
If you plan to use a mixer make sure it is a very heavy duty mixer otherwise, your machine will break with heavy, tough doughs like Struan. I tried the dough with both a KitchenAid and a Magic Mill DLX and both had trouble with Struan. In the end it is best to hand knead the final 10-15 minutes, but you will get quite the workout.
Further, I suggest that you read the recipes ahead because the layout is not easy for those into glancing at recipes as they work. And no, there are no pictures to help the baker.
But get this book none the less, because it is a book done with love and is a good addition to the collection.
