Title: A Tiny Book of Valuable Information
Review: It is a small volume of explanations to successful breadmaking from an owner of a Provencal bakery, written by an adept enthusiast. The author is witty and the baker is skillful and sharing. Along with useful breadmaking customs are anecdotes on origins, for example, the invention of croissants. Also included are cultural beliefs. A brief lesson in bread-related French words could also be obtained. It concludes with a wine suggestion for each type of bread. The recipes are easy to follow. A lot of practice might be required for best results and this little book proves handy.
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