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table of contents
17 Hot from the Oven: Sustainable Baking 27 Baker Profile: Baking Between Friends
This Earth Day, we are bringing you mindfully Get an intimate first look at—and taste of—
packaged products and bakers who are leading a Julie Tanous and Jessie Tyler Ferguson’s new
bread grain renaissance cookbook, Food Between Friends
19 Baker Spotlight: Alon Shaya 33 THE ESSENTIAL . . . MERINGUE
Alon Shaya revives baking history with a walnut Swiss, Italian, and French: from soft and stiff
cream cake from concentration camp survivor peaks to underwhipping and overwhipping, we
Steven Fenves’s Yugoslavian family cookbook explain all things meringue
21 From the Pantry: Salt 43 FOUR WAYS WITH STRAWBERRIES
From a pink salt mine 5,000 feet under the
Himalayas to the evaporated surface of shallow Whether roasted, macerated, baked, or served
ocean pools, salt makes it to our pantry from fresh, Emma Duckworth’s strawberry recipes
around the world will have you welcoming spring’s bounty in the
sweetest way
25 Retro Redo: Folar de Rosas
Jeremiah Duarte Bills updates a classic enriched 53 PERFECTLY IMPERFECT
bread recipe from the Portuguese Azores and Free-form desserts—from Pavlovas with rich
shares the sweet memories that inspired his Chocolate Pastry Cream and tart dark cherries
stunning take on the storied original to a twisted bread loaf that summons a giant
cinnamon roll—are meant to be rustic
3 bake from scratch
