In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well.

 

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple

Temper Tantrums F-Words and the Pursuit of Perfection.

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking.

 

The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.

 

In this incredibly thorough, A-to-wheat berries guide to whole grains, Sass (Cooking Under Pressure) begins with a thoughtful and extensive primer on whole grains, including detailed profiles and basic cooking instructions for each.

 

Alan Tardi, former owner of Follonico in New York, describes his life in the Piedmonte district of Italy focusing on the cultivation and harvest of the region's celebrated Barolo wine, and including rare local recipes

 

Making sushi is the culinary art of beautifully presenting colors, textures, and subtle flavors to yield unmatched sensations. Now anyone can become a sushi chef who creates dishes that taste and look magnificent.