is an inexpensive must-have book for beginning bread bakers.  Not only does it have a hundred recipes of all different types, plus variations on may of them, but it also includes a troubleshooting section and a slim chapter of useful theory about what makes good bread good.

I have yet to find a recipe in this book I do not like. I go back to it again and again. I can't say I have made everything from this book, but without looking at it I can remember making multiple times the: Irish Whole-Wheat Soda Bread, George Lang's Potato-Caraway Bread, Sally Lunn, Cream Biscuits, Gingerbread, Jane grigson's Walnut Bread from Southern Burgundy, Racetrack Bread, Pumpernickel, and Beard's famous Cuban Bread.