The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book Angela Mulloy He sifts through stories

He sifts through stories

they also offer inventive inspirations and variations for endless

and Native American influences

Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal

World Central Kitchen

The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book Angela Mulloy He sifts through storiesAuthor: Maurizio Leo JAMES BEARD AWARD WINNER IACP AWARD WINNER NEW YORK TIMES BESTSELLER A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 "Maurizio Leo has given all bread heads, whether newbies or experienced bakers, the ideal gift." Peter Reinhart, author of The