Bread and its Fortification: Nutrition and Health Benefits, Edited by Cristina Rosell, Joanna Bajerska, Aly El Sheikha. CRC Press, Florida, USA, 2015, 407 pages. ISBN: 978-1-4987-0156-3 (hardback, publication September 2015) and 978-1-4987-0157-0 (e-book, publication September 2015) Bread and Its Fortification: Nutrition and Health Benefits is a reference hardback and e-book that provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health. Its reading is essential for research scientists, regulatory authorities, food chemists and technologists, dieticians, industrial bakers, academics involved in undergraduate teaching and to the general public interested in nutrition.