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Peter Rheinhart has been titled the Leonardo da Vinci of bread.His recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. This book begins with the simplest French Bread then moves on to familar classics such as ciabatta,pizza dough,pretzels,croissants and bagels. Peter offers new time saving techniques accompanied by full colour,step by step photos throughout. If you enjoyed the Bread Baker's Apprenctice this will be a must.