True to its title, this cookbook takes us down a new pathway for making bread. And while there are several takes on cool, slow-rise bread baking, we found this book particularly accessible in its instructions and breadth of adapted recipes. Ms. Baggett expertly explains the chemistry behind the chilled temperatures and the elongated rising times. We especially appreciated the flexible schedule that she builds into each recipe; she clearly understands real life and last minute changes to the agenda. The cookbook starts with easy, yet delicious, recipes designed to train the renewed bread baker in the new method. From there the variations break out in several directions. She covers American Favorites, Old-World Classics, Whole and Multi-Grains, Gluten-Free Breads, and Sweet Breads. A great trouble-shooting section provides a safety net and confidence for the experimentation ahead. The book ends with expert guidance for converting your own beloved bread recipes to the cool, slow-rise method. We can’t wait to try the Cinnamon Sticky Buns and the Rosemary Focaccia!