I have all of Peter Reinhart’s previous books that I am aware of. I use many of his recipes frequently, so I was excited to get a copy of his newest book, Bread Revolution. I have also heard a lot about people eating bread made from sprouted grains, but in the rural area I live in, they are not available. Now I can make my own. The first thirty pages of the book are composed of the introduction and a tutorial on the methods he uses in the book, along with answering questions on techniques needed. There are pictures of the shaping process to guide you in that as well. The following chapters are on sourdough, sprouted flour breads, sprouted pulp breads, whole grains and whole milling, the next new bread frontier, and is the road less traveled the road ahead, which uses things like peaches and coffee in the starter. There are a number of gluten-free recipes in the book, for those who either need or prefer gluten-free.There are also recipes such as Sprouted Wheat Cinnamon Buns and Sweet Rolls, for those who prefer that their indulgences be as healthy as possible. This book contains a number of intriguing recipes, such as Whole Wheat Currant Pretzels, and Seeded Multigrain Hearth Bread with “Parmesan Trap” Starter, as well as healthier versions of classic recipes, such as Whole Wheat and Raisin English Muffins, and Sprouted Wheat Croissants. There is an extensive resources section at the end of the book if you need help locating ingredients,or would like to read more about the techniques used in the book. I am looking forward to baking my way through this book, although I would warn those who live in rural areas that you will probably have to buy some of the ingredients online. I received this book from Blogging for Books for this review.