I checked this book out from the library as an e-book. After reading 35 pages and filling 10 pages of note paper with notes, I realized I needed to purchase this book! This is so much more than a bread cookbook. I've been baking bread for many years but want to branch out to making more artisan (i.e. crusty loaf) breads. This book covers the chemistry of bread making in a very easy-to-understand method. It's no wonder some of my attempts at baguettes failed miserably! Fingers crossed and floured covered book by my side, I shall prevail!