Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, co

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all y

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-dep

Mort Zachter’s childhood revolved around a small shop on Manhattan’s Lower East Side known in the neighborhood as “the day-old bread store.” It was a ba

Safe-to-eat cookie doughs and baked treats from the creator of the world's first edible cookie dough shop Finally, you can eat cookie dough how you've always cr