Josey Baker quit his day job as an elementary school science teacher to make his bread baking passion his profession. Josey is now a partner in a very hot bakery/coffeeshop, baking 200 loaves a day at The Mill on Divisidero in San Francisco.
"...(a) well-illustrated, step-by-step book. It's designed for a
beginning baker but more-experienced hands can also profit from his
approach, which produces more deeply flavored loaves." - Florence
Fabricant, The New York TImes
"A playful tone and style (the author begins the book with q&a
with himself), and well-shot, full-color recipe photos make this an
enjoyable read while educating home bakers on loaves from whole
wheat to sourdough to cornbread. Additional recipes such as the
B(L)T pocketbread, the Raddest Homemade Pizza the World Has Ever
Known, and Seasonal Fruit Crumble make this a book you'll want to
pull from the shelf well after your morning toast." - Publishers
Weekly
"It's no surprise that Josey Baker's new book is as joyous and
inspired as his San Francisco bakery, The Mill, where Josey is
using sustainably grown, organic ingredients to bake wholesome and
utterly delicious bread. These recipes are vital for any aspiring
baker!" - Alice Waters
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