Art of Handmade Bread is identical with The Handmade Loaf - same author, same photos, same recipes, same commentary. I am much disappointed that customers are not made aware of that - I, too, have got both books. What is the point?
This is a beautiful book - worth buying for the photos alone. My only gripe is that this edition is geared to the American market so oven temperatures are in Fahrenheit not Centigrade. This is not a major problem, just an irritation. I did not notice and my first loaf was very toasty!
Well written with a clear style and uncluttered presentation, this book will feed the enthusiasm of the artisan baker. The instructions for making a leaven are easy to follow and accompanied by photographs so that bakers attempting this procedure for the first time know what the process looks like. More tips for malting grains and creating a barm bring these apparently difficult procedures witnin the scope of the home baker and Dan Leppard's enthusiasm for the artisan breads of countries all over the world knows no bounds. I've started up my own leaven and can't wait to try the sour 100% rye bread recipe (Swedish) and the English Barm Bread one too, whilst the Cherry, fennel and rye loaf sounds almost too good to be true. Raisin and Cinnamon Loaf for tea anyone? P.S. My thanks to the two other reviewers who pointed out that this book is the same as "The Handmade Loaf".