Compiled by Bob Howard
— Bread Revolution/ World-Class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques by Peter Reinhart. Fifty recipes that explore the latest cutting-edge developments for the best of what s happening with bread. $30
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—Fermented Vegetables by Kirsten K. Shockley and Christopher Shockley. This guide includes instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes for fermenting 64 different vegetables and herbs. $24.95
—The Baking Bible by Rose Levy Beranbaum. The author is back with her most extensive bible yet with all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more. $40
— Mastering My Mistakes in the Kitchen by Dana Cowin with Julia Turshen. The author spills the secret of her culinary ineptitude, while learning finally to cook, side-by-side with some of the greatest chefs working today. $34.99
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