At least two reviews on Amazon mention that the book includes fresh milled flour. But most reviews also mention a lot of hard-to-find flours.
I have the Kindle edition of his pizza book -- I like his writing style and presentation. He's a pro baker and a pro writer.
I'm pretty cheap. So I'll get this one if the Kindle goes on sale for $5 or less. Or get a hard copy in very-good condition if it's under US$14 including shipping.
I've come to think that once a baker gets to a certain level, all you get from the cookbooks are ideas, not specifics, unless you go in a new direction with different (new to you) flour.
For the beginning to intermediate baker, the big-name books are good. But for advanced bakers like you, danni3ll3, DanAyo, most of the home-millers, and the stars like Alfanso, dmsnyder, Benito, barryvabeach, MTloaf, albacore, Doc Dough, etc., ... then I'd say web sites like this and The Perfect Loaf, are pretty sufficient, along with the often-mentioned Youtube channels.
I know. My bread and pizza hardcopy cookbook collection has grown to 39 books. Plus more Kindle!
My delaying tactic is to tell myself "I'll get it when it comes down in price."
Since Isolation Baking has been a thing, used book sellers are mostly out of stock, and used prices have skyrocketed. And Amazon is not discounting much on new.
When Covid is over, and things get back to normal, those books, recently new and used, will go back on the used market and be available at an affordable price.
In the meantime, check weekly for sales on the Kindle edition. They usually start on Monday and go for 1 to 7 days. Here's a link to Vetri's page, sorted by price. So it will be cheap to get at least a look if you can catch it on sale. Bookmark this in your browser and check on Mondays.
At least two reviews on Amazon mention that the book includes fresh milled flour. But most reviews also mention a lot of hard-to-find flours.
I have the Kindle edition of his pizza book -- I like his writing style and presentation. He's a pro baker and a pro writer.
I'm pretty cheap. So I'll get this one if the Kindle goes on sale for $5 or less. Or get a hard copy in very-good condition if it's under US$14 including shipping.
deleted
I've come to think that once a baker gets to a certain level, all you get from the cookbooks are ideas, not specifics, unless you go in a new direction with different (new to you) flour.
For the beginning to intermediate baker, the big-name books are good. But for advanced bakers like you, danni3ll3, DanAyo, most of the home-millers, and the stars like Alfanso, dmsnyder, Benito, barryvabeach, MTloaf, albacore, Doc Dough, etc., ... then I'd say web sites like this and The Perfect Loaf, are pretty sufficient, along with the often-mentioned Youtube channels.
But but but ... a shiny new book!!!??!?
I know. My bread and pizza hardcopy cookbook collection has grown to 39 books. Plus more Kindle!
My delaying tactic is to tell myself "I'll get it when it comes down in price."
Since Isolation Baking has been a thing, used book sellers are mostly out of stock, and used prices have skyrocketed. And Amazon is not discounting much on new.
When Covid is over, and things get back to normal, those books, recently new and used, will go back on the used market and be available at an affordable price.
In the meantime, check weekly for sales on the Kindle edition. They usually start on Monday and go for 1 to 7 days. Here's a link to Vetri's page, sorted by price. So it will be cheap to get at least a look if you can catch it on sale. Bookmark this in your browser and check on Mondays.
https://www.amazon.ca/kindle-dbs/entity/author/B001JRZG7K?searchAlias=stripbooks&sort=price-asc-rank
(I got the Kindle edition of Mastering Pizza, when it was on sale for US$3.99.)
--
If your library system doesn't have it, try suggesting it to them.
deleted