If you want to learn how to make bread at home from scratch, this is an absolutely brilliant place to start. The introductory essay(s) talk about both the art and the science of breadmaking, making it much easier to grasp as a whole. I've had nothing but successes with this book, and breadmaking is quickly becoming a regular part of my life since, once you get the hang of it, it's actually pretty easy. ( )

Crumpets, p.175, pretty good.

This cookbook is a comprehensive and exhaustive work on baking bread. Beranbaum goes into great detail outlining the science behind why she wrote her recipes the way she did. While it is definitely not a book for beginning bakers, it is a great resource for an experienced bread maker. ( )

If you have access to US supermarkets and don't like whole wheat, you might find this useful. I don't. ( )

I did not read this cover to cover, but skipped around a lot and feel as though I have read the entire book. Once I get my scale in the mail I can do a better review, but I feel as if it will be easy to follow, especially once I can weigh my ingredients. Beranbaum explains the steps very well, and I especially love the minimal illustrations used to describe how to do techniques. So far it has been my favorite for the subject of bread making, but I do have many others checked out from the library. This will have to be updated in a couple months once I've use more than just one or two recipes, but so far I have been very pleased with what I have learned from her. ( )