by Ken Forkish (2012)
From Portland's most acclaimed baker comes the complete guide to artisanal bread and pizza baking at home. Ken Forkish translates professional bakery formulas into foolproof methods for home Dutch ovens, explaining the craft of temperature, fermentation schedules, and levain starters.
Samin Nosrat
Master the four elements of good cooking and anything you make will be delicious. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to culinary fundamentals. Samin Nosrat teaches how mastering four simple elements lets anyone craft remarkable meals.
J. Kenji López-Alt
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare throughout? Or how to make gravy richer than you thought possible? In The Food Lab, J. Kenji López-Alt focuses on the science behind your favorite dishes, establishing simple techniques for culinary perfection.
Julia Child, Louisette Bertholle, Simone Beck
This is the classic cookbook that introduced French cuisine to America. Featuring 524 delicious recipes and over 100 instructive illustrations, Julia Child's timeless masterpiece transforms traditional French gastronomy into clear, approachable, and joyfully executed steps for the dedicated home cook.
Mary Ann Esposito
"Working with yeast dough is a pleasure, not a mystery. Mary Ann's easy-to-follow techniques give you confidence and ensure success with every baking endeavor. Using just the foundation ingredients of water, yeast, and flour, you'll be surprised by the wide range of possibilities: Make delicious and eye-catching pizzas; snack on fragrant, crusty focaccia; enjoy savory and hearty pot pies ... and that is just the beginning." "What You Knead is the bread book that the home baker can call a friend. Mary Ann Esposito offers you a clear and diverse selection of recipes that are almost effortless. Along the way, step-by-step technique photographs demonstrate the basic building blocks for making dough. With more than 50 recipes and over 170 tantalizing color photographs, this is a must-have for anyone interested in the simple methods of working with yeast doughs."--Jacket.