The author of FWSY improved this more recent publication as a reference bread-making book. The focus was less chatty on the personal backstories, and included more straightforward how-to and recipes. The photography was outstanding in documenting the dough manipulation.

On a personal level, recipes were not as applicable in my kitchen since I have no interest in making sourdoughs, or buying a Dutch oven type of container for baking bread. However, there were solid entries for the familiar open loaf pan and good advice on using different fermentation procedures to boot up the flavour to an artisanal level. Many recipes have only very small changes and rely on experienced dough-handling to take advantages of these subtle manipulations.

Recommended as a techniques book if you are interested in developing bread products to a higher level. ( )