The Cookie Bible: The Ultimate Cookie Cookbook, from the Bestselling Author of The Baking Bible
Pizza Dough by the Numbers: The Food Scientist's Guide to Better Pizza Dough: Fermentation, Hydration, Flour, Temperature and the Science Behind the Perfect Crust.
Baking Yesteryear: The Best Recipes from the 1900s to the 1980s
The Art of the Tart: Savory and Sweet
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
