Teresio Busnelli introduces a fine book entitled “Manuale della panificazione italiana” (“Italian bread making manual”) published by Chiriotti Editore. The book offers general knowledge on the production and history of the most important Italian and international breads. Along with the 239 recipes (which include focaccia, pizzas, sandwiches and stale bread cakes) there is also room for a thorough section dedicated to dough, its making, rising and baking. A key section is also dedicated to the main causes of mistakes during production and any corrections to be made. Not just a manual for professionals from the bakery, pastry and catering sectors, but also for enthusiasts and the curious. The book is a piece of fine workmanship and is richly illustrated.