The ratings are: 4.5 out of 5.
77% 5-star, and 10% 4-star.
The book s formula for the famous Poilane miche is based on a poolish/starter made with yoghurt, and then commercial yeast is used in the final mix. Some reviewers felt cheated, but others felt it was a legitimate approximation for those who don t want to create and maintain a true sourdough starter.
There are also formulas for rye and barley breads, other baked goods, and non-oven dishes. There is a lot more than just bread.
Personally, I would not pay full list price for the hardcover. But for $4, this is a super deal to have a piece of the Poilâne story, the photos, and recipes for French cuisine.