It covers three main aspects — anthropology, the science, and the art of making bread. And hence the books attempts to cater to everyone. Whether you want to know the origin of bread ...

Baker and chef Adam Robinson and photographer Roger Jardine have combined to produce A Book About Pastries, launched at the ...

"The conventions, the normal way of making bread ... for no-knead bread. "It was really cool. It was very flattering. I felt a lot of love from home bakers. It's everybody's recipe, it's not my recipe ...

Four years after his A Book About Bread became a staple in many South African kitchens during lockdown, he’s back with a new book with a different angle, and in which even cannabis brings new meaning ...

For some cookbook authors, restaurant collaborations like these have become standard parts of the book tour, an extension of ...

Breadmaster Jim Lahey reminisces on the 15th anniversary of his revolutionary no-knead bread-making book. Chef Aric Attebery shares tips for incorporating seasonal farmers market ingredients into the ...

By focusing on innovation and product diversification, they can meet the evolving needs of consumers who are eager to explore the art of bread making. With a strong emphasis on quality and cutting ...

More than 250 years later, fierce debate still rages about the best fillings, the art of construction ... in middle and insulated from making the bread soggy,' said Charles Spence, professor ...

Much ink has been spilled over this presidential election—but not nearly as much as was used in a long history of presidential memoirs and biographies.