Sourdough Panettone and Viennoiserie (Thomas Teffri-Chambelland) Cuban An important 19th century work

An important 19th century work on cacao

Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston

The Hotel Continental

Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success

glossy paper

Sourdough Panettone and Viennoiserie (Thomas Teffri-Chambelland) Cuban An important 19th century work"Panettone et viennoiserie au levain" is a comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven written by the 2021 "Panettone French Champion". The book is divided into three main parts: Theory, Practice and Recipes. The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, role of minority bacteria, production of dextrans