Ciril gives you formulas and instructions that work and taste great. He does
not comprise on technique just to make it easy. If you can master Ciril's
instructions, you will turn out better bread than your local bakery. If you
are serious, go to one of his 3 day courses and you will learn the formulas
for what I think are his two best breads--Pain Rustique and Miche.

If you are new to pre-ferments, try starting with the focaccia. It makes use
of a poolish, but is forgiving. Also, you don't have to use steam. Cover with
herb oil and after 20 minutes with grated Parmesan. You will be amazed with
the results.

This book is not for people who want to make bread in 2 hours. If you want
that kind of bread, don't waste the 2 hours, just buy a loaf at the store.
This book is for people who are willing to do the little bit of extra planning
and work to get exceptional results. Most of the recipes will require that
you mix a pre-ferment the day before you bake. This extra 5 minutes and 12-18
hours overnight is the step that makes all the difference.

In response to Mr. "folks that rated it fives stars"..

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