A slow rise: favorite recipes from four decades of baking with heart

Ingredients and equipment

Essential techniques

A guide to the essential soft skills of baking

Bread alone: Past, present, and future

Sourdough for everyone

Great grains and local loaves

Beyond wheat and rye: Sourdough breads made with fermented grains, seeds, and legumes

That time I went to Paris to compete in the Grand Prix de la Baguette

Cafe treats

Epilogue: Wheat in the world.