I have Reinhart's Baker's Apprentice and don't really like it much. I love to bake, but the preps are a bit involved for me. I think the processes therein are more targeted to a bakery than a home - larger scale, more production oriented.
I grabbed his Artisan Breads Every Day from the library and can't put it down. It's got a bunch of starter-derived (levain, starter, etc) breads and, yeast-loaded, enriched, soft breads. It's rare to see a baking book with the word artisan in the title that has processes for enriched loaves. I've always had a fondness for enriched loaves, they have a bad rep; been beaten down by anyone who lives by the baking metaphor longer rise is better - no exceptions.
Given my busy schedule lately, my only problem with the book is where to begin. There's a great seedy wheat loaf that has a great flour blend to keep it light, a soft sandwich white bread, and, of course, a traditional baguette. Among the next posts will be several executions of Reinhart's breads from this volume.