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  • My Pizzaby Jim Lahey; Rick Flaste

    Potter/TenSpeed/Harmony 2012; US$ 27.50

    Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.   Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible... more...

  • The Professional Pastry Chefby Bo Friberg

    Wiley 2013; US$ 52.00 US$ 45.99

    The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic... more...

  • Cooking with Honeyby Joanne Barrett

    Storey Publishing, LLC 1980; US$ 3.95

    Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence... more...

  • Toastie Heavenby Karen Saunders

    Ebury Publishing 2012; US$ 11.27

    All too often a memory of our distant student past, toasties are the ultimate no-fuss snack, prepared in seconds and ready to eat in just a few minutes. With just a couple of basic ingredients, delicious cheap meals can be made in minutes, providing tasty snacks and sandwiches for every part of the day. With a few added extras, sweet and savoury gourmet... more...

  • The Pink Whisk Guide to Bread Makingby Ruth Clemens

    F+W Media 2013; US$ 19.99 US$ 17.99

    Ruth Clemens, finalist on BBC's highly successful TV series The Great British Bake Off , shares her delicious bread recipes, fitting for all occasions. Each of the 30 recipes shows you how to get confident with straightforward doughs, to progress to pre-ferments and experiment with further methods. Along with clear step-by-step instructions,... more...

  • Betty Crocker The Big Book of Breadby Betty Crocker

    Houghton Mifflin Harcourt 2013; US$ 19.39

    A Complete Guide to Baking Bread more...

  • Top Pot Hand-Forged Doughnutsby Mark Klebeck; Michael Klebeck; Jess Thompson; Scott Pitts

    Chronicle Books LLC 2011; US$ 12.99

    Among enthusiasts, Seattle's Top Pot Doughnuts reigns supreme. Now, doughnut aficionados everywhere can enjoy these tasty treats at home. Committed bakers, casual home cooks, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the... more...

  • The Bread Bibleby Beth Hensperger

    Chronicle Books LLC 2013; US$ 15.99

    The Bread Bible is the one book on the subject no kitchen should be without. A trusted authority on baking, Beth Hensperger has brought together hundreds of time-tested recipes, both classic and intriguingly original, from Gruyere Pullman Loaf and Farm-Style White Bread with Cardamom to fragrant Tuscan Peasant Bread and Classic Buttermilk Biscuits.... more...

  • Tartine Book No. 3by Chad Robertson

    Chronicle Books LLC 2013; US$ 29.99

    The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions... more...

  • Josey Baker Breadby Josey Baker; Erin Kunkel

    Chronicle Books LLC 2014; US$ 21.99

    This is the first true entry-level bread-baking cookbook, from Josey Baker (that's his real name!), a former science teacher turned San Francisco baking sensation. Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread—... more...