Very nice tribute to rye, the uneasy grain that is a wonder if you love it

I love rye breads, and this book holds a great promise for a rye lover. It has excellent overview of rye's composition and behavior in mixing, shaping, and baking. This book has lots of love and care put into its writing. It's broken into regions of the world and their typical breads. It has very nice recipes that do work with careful preparation and paying attention to detail. One thing to be prepared for - the author uses MANY different rye flour types, so if you only have access to middle-of-the-road medium rye, you might be disappointed to find that there is only a handful of recipes that call for just that. If you are a milling and sifting enthusiast, you might be a better fit for this book. I do recommend it to those interested in a wealth of information about rye.

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