by Daniel Leader
I'm still digesting this book, but so far, I like it.
Clear instructions, good recipes, lots of nice information about bakers in France. However, I do think he makes things harder for himself, and you, than is necessary. For example, he has you premix white and whole wheat flour to make his "20% Bran Flour" which is more like a French flour. That's nice, but now you have another bin of flour. It's easier to mix the flours when you mix the bread.
Still, it is recommended and isbn.nu can find a 1993 hardback