Vol 1 is wide-ranging. 30-40 pages of historical background on bread and grains. Lots of info on the microbiology of yeast, fungi, bacteria, mold and viruses; epidemiology; energy and heat transference; kitchen cleanliness; water chemistry; the author's observations on food science and dietary research. It's not a bad read, and you don't need a PhD to understand it, but you could for sure skip this volume.

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