A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes c

Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the b

Over 200 recipes for the whole range of pastry from pies to strudel and phyllo, cream puffs, quiches, tarts and turnovers, meat pies, French croissants, Italian

An introduction to the pleasures of French artisanal breads. It collects together bread recipes from some of the most esteemed bakers in France, along with vign