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Artisan Baking is a book for bread bakers and bread lovers alike. With full-color pictures of artisanal breads and the artisans who bake them, this book is enjoyable and satisfying.

The book is divided into five sections, the first is an expansive explanation of ingredients, equipment and techniques that make up all breads, with a listing of bread categories. The second section is devoted to flour, and the people responsible for it, from farmers to millers. The last three sections are devoted to different types of breads, bakers and bakeries.

There are bread recipes throughout the book with varying levels of difficulty; from beginner Hi-Rise's Corn Bread, to the advanced Thom Leonard's Country French Bread.

Whether you're an expert baker looking for new bread recipes or you're just getting started in the art of baking artisan bread, this book will satisfy you almost as much as a slice of a fresh-baked baguette.

About the Author: Maggie Glezer is the author of the 2005 IACP and James Beard Foundation award-winning, critically acclaimed A Blessing of Bread and is an American Institute of Baking certified baker. A teacher of bread-baking techniques to amateurs and professional bakers alike, she is also a much-sought-after speaker to both audiences and troubleshoots and advises bakers both here and around the world. She lives in Atlanta with her husband and two children.