Baking & Patisserie

For over twenty years, Kansas Citians have enjoyed the full-bodied, wholesome flavor of Farm to Market Bread. Now readers can learn to bake their own artisanal sourdough, levain, rye, and biga at home. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic finish. After you master the four core recipes, there are variations for each to add to your baking repertoire.

This 7th edition provides students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation.

Wild Bread, MaryJane Butters' quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured everything from gluten free brown rice flour to quinoa to common white to heirloom whole wheat for a whopping 295 recipes and 475 photographs

Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste.