To assure clarity, the recipes provide U.S. measures by volume and weight as well as by metric measures. This versatility makes the book transportable around the globe, though its recipes are designed to work with American flour and other ingredients. The type is large and easy-to-read, which is most helpful when following the many steps involved in making bread. Color photos provide inspiration, while progressive shots in black and white demonstrate important steps in some of the recipes. You'll find directions for making bagels, sourdough, and breads enriched with milk, butter, or eggs, including Alsatian Kugelhopf and Cheddar Pepper Brioche with Sun-Dried Tomatoes, as well as Van Over's baguette, Semolina Bread, and a Presentation Loaf that is specially inscribed or decorated. If you have ever made bread with poor results, The Best Bread Ever will help you break through to the results you dream of.
From the Publisher
--Morley Safer, 60 Minutes
"I have been addicted to Charlie van Over's wondrous bread for twenty years and, as a restaurant critic, his baguettes have been the touchstone by which all others are judged."
--Bryan Miller, former New York Times restaurant critic
"Charlie van Over's bread technique has changed my life--making bread has become an easy, enjoyable routine, and my bread has become the best in town."
--Mark Bittman, award-winning author of Fish