Is anyone familiar with Calvel's "Hearth Breads: A French Master's Approach to Using North American Ingredients"? I found where I can buy but it is quite expensive. I thought I would try to get someone's thoughts, if they know it, before I consider buying it. After all, how many books does a home baker need?
I have used "Le Gout du Pain" extensively and it is the best bread book I have.