Bread: A Baker’s Book of Techniques and Recipes

Bread, published in 2004, won the Julia Child Award for Best First Book by the International Association of Culinary Professionals. It features over 130 detailed formulas for various breads, including rye- and wheat-based sourdough, yeasted pre-ferments, and straight dough loaves. The third edition includes an International Contributors section, showcasing unique specialties from bakers from five continents. It offers a diverse collection of flavors, techniques, and photographs.