Learn how to make perfectly baked breads, pies, pastries, pizza, and flatbreads. From sourdough and yeast loaves exploring local and regional wheat varieties to sweet and savory pies that utilize a range of flavor profiles, these recipes look at contemporary and traditional influences that have informed breadmaking over the years. There are recipes for all levels, whether you’re a beginner baker or a chef looking for new inspiration.

Inside this beautiful collection, you will find:

300+ easy-to-follow recipes reclaiming high-quality breads and doughs

Insights and recipes from industry insiders A complete breakdown on how to make your own fresh dough, bread, and pizza A fascinating history of baking around the world

Experiment with a variety of doughs and the delicious complexity of leavened bread.

Master your own ferments and hone your technique. Crusts gives you the confidence to tackle those specialty breads you’ve only dreamed of trying in your own kitchen.

Other cookbooks by this author

• Crusts: The Ultimate Baker’s Book
• Italy The Ultimate Cookbook
• Pizza - The Ultimate Cookbook