There is very little here on whole grains, health or French breads, but it does cover the basics very well, and is considered a classic. This book is now out of print as of very recently, but is available at used book stores. It is a guide to the homeowner who wishes to date, renovate, or use an existing brick oven, or to construct a new one. The books concern is more on how to keep the existing ovens authentic, or build a replica rather than present any innovative new designs for enthusiastic bakers of today. Newsletter and list of qualified member masons available.
Membership is through subscription.
Non profit status. Member of the International Molinological Society. The Grain and Salt Society 273 Fairway Drive Asheville. In support of natural whole grain breads and brick oven baking,the society imports sea salt and stone grain mills from France, and publishes related material on diet and health with a leaning to the macrobiotic way. Classes on bread baking held periodically.