National Network for Equitable Library Service

The obsessive mastermind behind one of the decade's bestselling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J.

Despite the two decades that have passed since Mark Greenside's snap decision to buy a house in Brittany and begin a bi-continental life, the quirks of French living still manage to confound him.

Presents the basics of wild yeast bread baking from the inventor of Tartine bread, discussing how and why natural yeast makes the best bread, how to establish and tend a starter, and how to use the

THE INSTANT NEW YORK TIMES BESTSELLER NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious EATER Stained Page Infatuation Spruce Eats Publisher?s Weekly Food52 Toronto Star The dazzling de