I have been a huge fan of the authors' first book, Artisan Bread in Five Minutes a Day, and to say that I was impatiently anticipating this one would be an understatement. I received it the day it came out, 2 days ago, and have already read through it twice. I pulled my first loaf of 100% Whole Grain Maple Oatmeal Bread from the oven this morning, and I wish I could describe to you the smell in my house right now! After letting it cool for a few minutes, I sliced off a piece and it was heavenly. Texture, flavor, everything was spot-on.
My copy is full of tape flags for those that I must-make-right-away: Soft Whole Wheat Sandwich Bread (including making the dough into hamburger or hot dog buns!), Pesto and Pine Nut Bread, Anadama Corn Bread, Quinoa Bread, Brown Rice & Prune Bread, Whole Wheat Mixed Berry Bread, and Honey Graham Bread top the list. There is also a chapter specifically for gluten-free breads and treats, which look wonderful. Honestly, I haven't seen any that I don't want to try, and I'm also looking forward to mixing and matching with some of the ideas from the first book. (The sun-dried tomato and parmesan is one of our favorites from that one, and I'll be making it with one of the whole-grain doughs very soon.)
Be aware that they do call for a few specialty ingredients, but nothing that I wasn't able to find in my local natural foods store - most were even in my regular supermarket. Anyone who is already doing some whole grain baking will have many of the ingredients already on their shelves.
In addition to the wonderful recipes, the authors also impart much knowledge that they've learned since the first book. The material in the introductory/informational chapters in the beginning is great - I'm especially happy that they included info for weighing ingredients.