The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book Angela Mulloy And since remembering is no

And since remembering is no substitute for eating

they also offer inventive inspirations and variations for endless

dried and ground

Southern Cooking had its origins in Henrietta Dull's immensely popular cooking column in the Atlanta Journal

and beyond

The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book Angela Mulloy And since remembering is noAuthor: Maurizio Leo JAMES BEARD AWARD WINNER IACP AWARD WINNER NEW YORK TIMES BESTSELLER A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 "Maurizio Leo has given all bread heads, whether newbies or experienced bakers, the ideal gift." Peter Reinhart, author of The