伊曼纽尔·黑基安德罗（Emmanuel Hadjiandreou）热爱面包制作，在这本初学者指南中，他用简单的食谱和清晰的步骤说明了如何在家里制作面包，以便每个人，即使是儿童，也能享受到制作面包的乐趣。

这本烘焙入门指南首先列出了所需的厨房用具，并解释了将面粉、酵母、水变成面包的原理。每天的食谱都是循序渐进的，有60分钟的苏打面包、半酸面包、三明治面包。偶尔做做皮塔饼、比萨面团、脆面包棒、甜苹果肉桂面包，以及巧克力樱桃面包

Emmanuel Hadjiandreou is passionate about making bread and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction so that everyone, including children, can enjoy the delights of bread making.

This entry level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.