A bit dated but one of the best “1st” bread making books out there.

If you ever wanted to work in a NY times 3 star resturant or a butcher’s in Tuscany, this is the book for you. It is an engrosing read about Bill Buford’s journey from a home cook to a line cook at Babo (Mario Batali’s resturant in New York) to Betta’s where he learns pasta making to L’Antica Macelleria Cecchini in Tuscany where under Dario Cecchini and The Maestro (an amazing man) he begins to master the Pig and studies the thigh.

I need to live in a house. A house with a basement. A basement where I can make wine and cheese. A house with a yard so I can have fruit trees and a garden with fresh herbs and trucks pulling up to my house to drop off 1000 lbs of grapes and I shoo my chickens away as I move the grapes to the press.

This book is informative and belly laugh funny. It is full of common sense and culinary delights. Read this book and you will be a better person.

I have alot of cookbooks, but I think this is my favorite. I can look in the fridge see what I have on hand and then take a look in the Silver Spoon and lo and behold, a plethora of dishes I can make.

Thanks For Everything Miss Lewis.

A interesting read about, what is now, something commonplace and the human experience with the mundane and otherworldly.

A beutiful book, with tasty grub.

A Croque Madame on pain Poilane, that is a new goal in life.