SC - Favetta

[LrdRas@aol.com]

Recently an article from the New York Times came over the wire service; it 
was a review of a book called History of Bread by Bernard Dupaigne.

It's obviously not a completely new release, since the review mentions that 
it was first published in France, but I'm not sure how long it's been out in 
the US. I'd be interested in hearing commments from anyone who's read it 
(the review is mixed, with some recipes described as "seriously flawed"). 
I've had a look at the Florilegium, in case it's been mentioned before, but 
didn't see anything.

Any comments that will help me decide whether to buy much appreciated!

Kylie
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