Hot Bread Kitchen: Artisanal Baking from Around the World
by Jessamyn Waldman Rodriguez and the bakers from Hot Bread Kitchen
If it were possible to eat this book while reading it I would. I tried the recipe for Nan-E Barbari, right off the front cover. It was more focaccia than nan but who cared? I still ate half of one of the loaves while it was warm and I’m not the least bit sorry.