The New Bread Basket looks at all the players in the system that is redefining grain, flour, bread, beer, and spirits and giving all of these a local flavor.
Read more: The New Bread Basket by Amy Halloran
Whether you have a wood-fired oven out back (or are planning to build one) or you bake in a conventional home oven, invest in your own copy and read it cover to cover. Even if you’ve got years of baking experience, you will find some great insights. And, after all, who can possibly have too many bread books?
Read more: From the Wood-Fired Oven by Richard Miscovich
Jo Robinson – not a next-door neighbor, but a neighbor nonetheless – lives on Vashon Island in the middle of Puget Sound. Until this year, Jo was known as a grass-fed beef expert for her research and collection of data about the nutritional value of beef raised on grass rather than grain. With the publication of Eating on the Wild Side, Jo turned her expertise to fruits and vegetables in order to “reclaim the nutrients and flavor we’ve lost” over millennia of natural selection and selective breeding.
Read more: Eating on the Wild Side by Jo Robinson