This book/DVD combination is an accessible introduction to artisan bread baking. In my opinion, the DVD alone is worth the price of the book/DVD together. There are more complex books that delve into preferments, retarded fermentation and sourdough, but this is a simple introduction that will inspire bakers to fire up the oven.The book is broken into five sections, each dealing with a different dough formula: white (that's white as in French baguette, not Wonder Bread), olive, brown, rye and sweet doughs. I have made a few of the formulas and they are simple, sound and delicious. Small chapters also deal with ingredients, technique and loaf shaping. All in all, the book is solid and informative, as well as inspirational. It makes you want to bake.The bonus DVD that's included shows Richard Bertinet working a batch of white (French) dough. Now whether you REALLY have to smack the dough on the counter is debatable, but the joy that Richard derives from working the dough is certain. The real gem is the forming of the dough into baguettes and rolls. Loaf forming is nearly impossible to learn from a book. The only way to catch on is by standing next to a master at work, but a close second is watching a master do it on video (this DVD). The only other DVD I have seen that deals with detailed loaf shaping is from King Arthur Flour (also recommended highly).If you do pick up this book and have people over for dinner, make a few of the fougasses (the leafy looking loaf on the cover of the book)!!! On the DVD, Richard provides the details on how to form them. They are simple to make (once you have the dough made), wonderful to eat, and will get you raves from your guests. Trust me on this one.