The book arrived yesterday and it's beautiful. The main bread recipe, which the author calls Country Bread, is the starting point to all the other artisan bread recipes in the book. It's process is very meticulously described and based on ancient french breadmaking techniques before the industrialization of yeast. He calls it the perfect bread. All you need is high quality flour, water and salt. The secrete lies in the combination of a homemade starter, temperature, timings and pacients.