H. C. Sherman and C. S. Pearson present a valuable treatise on the new enriched breads. This book will appeal to all who are interested in nutrition. A detailed account is given of the improvements made in enriching breads with the essential food elements, proteins, minerals and vitamins. The authors conclude that bread may now be utilized to supply as much as 40 per cent of the calories in the normal diet without producing a deficiency in the necessary amounts of these essential food elements. An extensive bibliography is included.