Pros: Well researched. Every recipe is spot on and the best in its catagory.
Cons: A little toothsome and heavy (overwealming) for the novice.
I've wanted this bible, along with "The Cake Bible", and finally got them this year. I'm over-joyed. Ms. Beranbaum has done her research to create this encyclopedic text. Just reading Chapter 1 "The Ten Essential Steps of Making Bread", was a Master's class in baking. I gained an appreciation for starters and slow-rise techniques.
Many of the recipes are complex (more-so than other baking texts) and contain additional steps when compared to similar items in other cook books. I did find that her recipes created the best version of these items. I especially like her biscuits, Sicilian bread and other hearth breads. I also like that the recipes are given in both volume and weight measures. When working with high-protein flours, I prefer to measure by weight (I think this has a lot to do with why bread is so wonderful in France. The bakers understand seasonal adjustments for humidity).
I don't think I'd suggest this book as someone's first text on bread baking, but highly recommend it for the enthusiast home-baker, student or young professional.