Glaze recipes from Cone 03 to Cone 10 are discussed. The reader should be aware that Daly relies a great deal on frits, which can be inconvenient to use. Since this is an Australian book, the exact frits he uses may not be available throughout the world, although American equivalents are listed in an appendix. Daly also frequently suggests the use of barium carbonate, which potters in this country usually avoid. It is designed to help the experienced potter or dedicated student move beyond mixing up someone else's recipes, toward the satisfaction of developing original glazes.
Hopper discusses glaze materials, types of glazes, and factors influencing color development.
Hopper helpfully includes suggestions for a variety of temperature ranges, from Cone 04 up to Cone 10. This book is a guide for serious experimentation, but it would also be helpful in adjusting recipes that don't quite work. The traditional approach to teaching glaze chemistry involves breaking the various materials down into their molecular formulas and mathematically calculating how much of which materials will result in a mixture that matches a theoretical ideal. This book covers this method of glaze calculation and explains the classification of the various types of glaze materials according to their contributions to the glaze melt. The molecular formula method of glaze calculation involves a fair amount of math, and can be daunting for many potters.