Preface to the First Edition

Is there really a need for another bread book? There are so many fine books already available, written by people with lifetimes of experience and creativity, that to add yet another title to the list may seem redundant and unfair to both the book buyer and the talented authors who have pretty well said everything there is to say about making bread. Therefore, rather than a book focused primarily on method and recipes, all of which, save a few original recipes that emerged from our small bakery in Forestville, are already available, I offer a book of commentaries that I hope will supplement and complement what most of you already know.