The current bread book that captivates me so much right now is Maggie Glezer's "Artisan Baking"-- a paperback version of her award-winning book "Artisan Baking Across America." This is not just a compilation of bread formulas like most bread baking books are but is more like a travel journal of sorts, where the author transports you to a particular place and time, vividly and eloquently describing her wonderful experiences in various artisan bakeries (both big and small) across the United States as well as her trips to the wheat fields that nurture the very heart and soul of bread baking -- flour. Glezer, as she narrates her stories, has this amazing talent of making you feel like you're actually there, right in her shoes, talking to the local artisan bakers, witnessing their bread making skills and best of all, giving you a chance to taste what she's tasted through the well-written formulas in the book. What makes this book even more noteworthy is the beautiful collection of photos that provides a little peek at this somewhat clandestine world of artisan baking in the US.
