by Maggie Glezer
Bread never looked so good as in this big, artsy cookbook, which highlights such gourmet bakers as Acme Bread Company in Berkeley, Calif., and adapts their recipes for home cooks. Author Glezer leaves nothing to chance, even touring experimental fields in Kansas with a wheat geneticist. Recipes are constructed with nuclear precision, but you're about as likely to try many of these at home—a sourdough cake that takes 33 hours?—as build a castle from a comic book. Enjoy the pictures. (Artisan, $40)
Bottom Line: More than you knead
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