A two dimensional photo of the cover cannot begin to show how HUGE this book is. It's over a thousand rather large pages. Michel Suas is either brilliant or he had a lot of input from outside sources to complete this book. Or both. This book is definitely a text book for the professionally inclined baker. The first chapter goes through the history of baking. The second is about cleanliness and sanitation in the kitchen. Did you know that the croissant was created in Budapest, representing the crescent of the Ottoman flag?
The next few chapters go into great detail about the baking process including more chemistry than I could ever wrap my brain around. I'm not sure how much of this new info is going to stick, but I've already got a better idea of how to make my own bread slightly better.
More to come...
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