Looking for a bread book for an accomplished home baker who regularly makes her own foccacia, and makes her own pizzas on stones in the oven. I've seen "Crust and Crumb" reviewed favorably, but I've also seen complaints, in the reader reviews at amazon.com, that it was too pushy. "Do it my way or it won't work," etc. Do you think it's a book suitable for the ambitious home baker? Or is its approach more suited to pros working in a commercial kitchen?