My first book, a hardcover published by The Quarto Group.
Available now. Click one of the links below!
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Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with my inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, I focus on the tips and techniques developed in my own practice, inspired by my Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. These new recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts.