Adam Leonti started a movement--now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes.
ADAM LEONTI was most recently the executive chef at Sessanta. He was also the founder of Brooklyn Bread Lab, a bakery and mill that taught classes on baking bread, and making pizza and pasta. KATIE PARLA is a journalist, blogger, app creator, and the author of Tasting Rome. KATIE PARLA, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur award-winning food and travel site KatieParla.com, the ebook "Eating & Drinking in Rome," more than twenty travel guides, and the IACP award-winning cookbook Tasting Rome, which she coauthored in 2016. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Conde Nast Traveller, Punch, Eater, and more.
"With chapters devoted to bread, pasta, pizza, and pastry, cookies,
and cakes, Leonti developed all the recipes in Flour Lab
with and for freshly milled, whole-grain flours."-National Post
"Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out."-Publishers Weekly (starred review)
"Equal parts inspirational and informative, Flour Lab is a powerful and practical guide to the benefits and uses of freshly milled flour. This will become a modern, often-referenced classic on the bookshelves of chefs and home bakers alike."-John Adler, head chef of Blue Apron