I have had the good fortune to have a long standing and respectful relationship with The French Culinary Institute (www.frenchculinary.com) in New York City (now part of The International Culinary Center.) Together we have won 2 James Beard Foundation awards for books focused on cooking from a professional point of view and our latest tome has just been published to wide acclaim. The Fundamental Techniques of Classic Bread Baking is just about the only book you will need to bake all types of breads at home. I, for one, can attest that the baguettes that come from the FCI bread classroom ovens are incomparable – even those baked by students in the one week compressed course for home bakers. I am always delighted when one of the chefs says “you must take some bread home” – I never decline. Now home cooks can bake delicious bread at home and this is truly a book worth learning from!