BREAD by Eric Treuille and Ursula Ferrigno

ISBN 1-4053-0511-8

This book is instantly recognizable by the typical Dorling Kindersley format. It's clear and easy to follow. I'd recommend this book to someone who has a bread machine and wants to branch out and try a little hands-on dough. The recipes are a good mix of Eric's expertise and embellished beautifully by the Italian flair of Ursula. However, the dominant use of dried yeast is heavy handed and the instructions on using fresh yeast, only at the beginning of the book, are laborious. My suggestion would be to half the amounts of yeast and crumble fresh yeast directly into the flour. Otherwise, a good reference book with wonderful photographs and sound recipes.

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