However there are also very English scones, whole grain loaves, and Brown Breads. This gives the book more context than just a compilation of recipes. The introduction gives the reader and future baker a sense of the where real bread comes from, and its importance in civilizations worldwide. In the name of research, Miller ate flatbreads baked on hot desert sand and watched grain being hand ground in the Middle East. But we here have accurate ovens and bread machines, which make bread baking an easy, do-able and creative enterprise.
All recipes have conventional and bread machine instructions plus many tips for optimum results.
This book, written by a team of pros, is perfect for any baker with a sense of adventure. Each recipe header includes notes on what goes well with the bread, plus special techniques or tips. Even dead-out beginners can be a boulanger, despite sometimes dauntingly long ingredient lists, such as in New Mexican Red Chile Cracker Bread, and South Pacific Coconut Macadamia Bread. Toast until fragrant, about 4-5 minutes. Do not let the chiles burn and beware of the strong fumes.