This is just as much a travel log (or Odyssey) and exploration of wheat as it is about bread. Each portion is interesting, and each delves a little too deep at times. Chapters are fairly focused on separate topics, not unlike articles.

It is a fairly personal journey as well, and a lot what the author learned is that the best bread is baked on a personal scale - something he finds is true about wheat growth and flour production also. There are a few recipes, and I've tried one, but I think the technique comes more from the chapter than the simple instructions given.

The most fascinating portion for me was the hint that Borlaug's wheat variety doesn't do well in warm conditions. Leon Hesser's [b:The Man Who Fed the World: Nobel Peace Prize Laureate Norman Borlaug and His Battle to End World Hunger|189531|The Man Who Fed the World Nobel Peace Prize Laureate Norman Borlaug and His Battle to End World Hunger|Leon Hesser|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1387731737l/189531.SY75.jpg|183229] didn't go into detail, and now I want to read more about this topic. Fromartz also talks about monocultures and Celiac in the same section, and I am sure there is more recent scholarship in this area also.