Posts Tagged cooking book

Happy to Be Back in the Bread Game

Flour, water, yeast, and salt: that’s all, four simple ingredients that Italians turn into breads in hundreds of shapes.   Tuscans eat it saltless.  Milanesi go for a roll as empty as a popover.  Ligurians dimple the dough with olive oil, call it focaccia, and eat it for lunch, dinner, and any time in between. It’s […]