All of Seattle knows of Macrina’s irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region&—along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle’s Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café

Leslie Mackie opened Macrina Bakery & Café in Seattle in 1993 after working with Lydia Shire & Susan Regis in Boston and as head baker at Seattle's Grand Central Bakery. She was among the first wave of Americans experimenting with recipes from European master bakers and a long, slow fermentation process. Mackie rediscovered the craft's traditional, almost spiritual importance. "In France, bakers are revered because bread is such a central part of the family and the community," she explains. This new book has more of Mackie's irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love. Mackie is deeply rooted in the Puget Sound community and treasures the relationships she has with customers, employees, and producers. Stories of some of her favorite people are sprinkled throughout the book.

The joy of artisan baking inspired Leslie Mackie to open Macrina Bakery in 1993. Now, more than twenty years later and with five cafes throughout the Seattle area, Leslie is still passionately creating savory dishes and baked goods for Macrina devotees. This cookbook, organized around the many seasonal delicacies of the Puget Sound, is a compilation of customers' favorite new dishes and desserts from the Macrina kitchen.

New York Times Bestseller When it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.

Tom Douglas' Seattle Kitchen by Tom Douglas has descriptive copy which is not yet available from the Publisher.

With two beloved cookbooks covering many of our most popular breads and pastries, why did we produce a third? Well, after 25 years of creating impassioned dishes--savory and sweet--for customers at our five Seattle area cafés, we kept hearing, Can I get the recipe for that? This compilation of customers’ favorite new dishes and desserts from the Macrina kitchen is organized around the many seasonal delicacies of the Puget Sound. The easy-to-follow recipes feature big flavors and beautiful food. Local photographer Jim Henkens spent many days at Leslie Mackie’s farm on Vashon Island capturing the spirit and flair of these well-tested recipes and the rural beauty that serves as Leslie’s inspiration.

An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.