Bread People,

I've been holding two-day, weekend wood fired artisan bread baking workshops under the Mary G's Artisan Breads banner (www.marygbread.com [1]) for six years now.  Through the wonders of the Internet, we've had participants from all over Canada and the US, east to west, north to south; even from New Zealand and England.  It's been hard work but a lot of fun.

Although participants do take away computer printed course materials, the breads they make and some of our sourdough/levain/barm/starter, we have had often repeated requests for an illustrated, book- length work that explains in detail the methods we use here and how to handle a wood fired oven to make great breads and pizza.

The result is Made Are Tools, Born Are Hands: Baking True Artisan Breads in a Wood Fired Oven.  Finding a bricks and mortar, paper publisher has been an exhausting exercise in hair pulling, time wasting and late night cursing, so I decided to turn it into a pdf that's for sale on the E-books Page of our website.

I'd be more than pleased to send out a sample chapter to anyone interested in having a look, first.

Here's a thumbnail of the jacket:

CJ