Bread Science

A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America's finest artisan bakeries. This book will be an important addition to every bread lover's library, whether professional or serious home baker.

-Peter Reinhart, author of The Bread Baker's Apprentice

I find Emily's book to be just about perfect in scope, quality of information, and know-how on the science of bread. A subject that is extremely complex for a food that is made up of four seemingly simple ingredients, it is easily understood with Emily's clear text and explanations that have not been dumbed down for us. This book needs to be on the shelf for every bread enthusiast that wants to know how things work.

-Francisco Migoya, Head Chef of Modernist Cuisine and co-author of Modernist Bread

Unlike soups, pates, or salads, baking is the part of cooking where precision matters. Emily's book Bread Science hits that lovely spot where science leads to art. You shouldn't need to ask any questions if you follow her clear instructions.

-Bill Smith, author of Seasoned in the South

Both thoughtful and interesting, Bread Science has utility and a voice of knowledge and authority. It is truly user-oriented and has genuine character. Emily Buehler's book appears to be a one-of-a-kind contribution that may well take its place along with the standards in the field.

-Nach Waxman, co-founder of Kitchen Arts and Letters