I enjoyed this book, but, sadly, it wasn't "the one" for my needs. I was a bit dismayed at the number of ingredients (or more unusual ones, such as spelt) required for some of the recipes as well as the number of recipes calling for oven use. To be fair, glossaries for equipment, ingredients, and techniques are in the back, so they can be handled. The tips and variations are located most usefully in the margin, for easy reference. I was overjoyed to find a few recipes that aren't traditional bread, such as raspberry cheesecake, and I would've preferred more. A recipe for REAL spoonbread, rather than the "mock" one on p. 33 would've been most welcome too.