In the third of the River Cottage Handbook series, Daniel Stevens explains the ins and outs of baking, and inspires us to abandon ready-sliced loaves for a world of delicious breads baked at home. Starting with a brief history of breads and bread culture, Daniel Stevens examines the key ingredients in baking (flour, yeast, salt, water and fat), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then shows how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes 60 recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan, pancakes and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts, bagels and trenchers. The handbook includes easy-to-understand diagrams, instructions for building your own bread oven, full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Baking will join Mushrooms (Handbook No.1) and Preserves (Handbook No.2) as an indispensible household reference.