When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes

Invite your young baker into the kitchen and let them discover the joys of baking bread! From the humble loaf and classic baguette to fancy focaccia and perfect

With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking

There is something special about the aroma and taste of freshly baked bread, and this book celebrates it in all its diversity. It is a sumptuous feast of recipe

New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.