Our ‘in-house’ baker/chemist/alchemist recently exclaimed she would throw out all other baking resources and live on this alone (!). All of them? The Wooden Spoon? (I’m crazy about that Ezekial bread), what about In The Sweet Kitchen? Or *gasp!* Baking With (my beloved) Julia ?!? I was feeling totally desperate at this point. No one throws out Julia !!!! Well maybe not, she admits, but as a scientist (and Baking IS chemistry), this book reads like scientific protocol. “Oh” was all I said, and quietly backed away from the ovens.

She is quite literally baking her way through the entire text. Not one, not two, or even twelve.. the whole darn thing. So far, we’ve been able to eat our way to a stupor on sprouted barley, every variation of whole wheat, Anadama bread (wow!), and she’s not slowing down for stop signs…. red wheat, rye, sourdough, more of this - less of that, try this rise-time, this pan -vs- that…. we just nod and while talking with our mouths full grunt out “mmm…gfoood”. Which is the best review I can say about a cook book. I love my job, pass the jam please.