A thirtieth anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, in a volume that also includes chapters on croissants, flatbreads, brioches, and crackers. Reprint. 35,000 first printing.

Product Description: An instant classic upon publication in 1978, THE BREADS OF FRANCE introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France...read more (view table of contents, read Amazon.com's description)

A master baker demonstrates his easy-to-follow style for amateur and professionals alike in this collection of more than one hundred global recipes that includes Czech kolaches, Chinese steamed buns, Indiana corn muffins, Syrian sumsums, and English hedgehog rolls. 30,000 first printing. Tour.

A celebration of the best America's kitchens have to offer features recipes for 250 dishes--including Dewberry Cobbler, Shrimp and Feta Greek-Style Pizza, and Rabbit Stuffed with Spinach and Bacon--by 101 cooks. 40,000 first printing. Tour.

An extensive collection of international pastry recipes, with complete instructions for various appetizers, entrees, and desserts, and drawings to illustrate pastry shapes and techniques

Product Description: An instant classic upon publication in 1978, THE BREADS OF FRANCE introduced American bakers to the pleasures of French artisanal breads. Author Bernard Clayton spent years visiting boulangeries both famous and unknown, collecting authentic bread recipes from some of the most esteemed bakers in France...read more