Well, I did it.

Well, I just ordered the proof/galley copy of my latest book. It’s been professionally edited, updated, fixed, futzed with. Provided there aren’t any major problems with the galley, it should be available on Amazon within two weeks. This will be my fourth cookbook. Once it hits the screens/shelves, I can start serious work on my 18th century cookbook, which is long overdue.

This one is a story about bread. About half the book is anecdotal, stories of how I got from “can’t even make pucks” to “loaves like you get at fancy stalls at the farmer’s market.” The other half is recipes. There is one chapter dedicated to BREAD. There is a second chapter dedicated to bready things like bagels and babka and challah. There’s a third chapter called “Bread Adjacent” which is all things you eat WITH bread.

It’s my hope that this book will be of use to people who want to learn how to bake. It’s taken two years to get it from “written” to “published” (which, for the record, is pretty darn fast), and I’m glad to be done with it. We’re all on diets because of this book (because I have to test cook stuff, don’t blame me).

The back blurb:

Bread, stories, and second chances in the kitchen.

I spent years failing at bread. Every attempt ended in frustration, with inedible bricks or doughy masses. I was told my hands were too warm, that I kneaded too much or not enough, and that one day the mystical “silky smooth” stage would simply make sense. It did not. It took me years of practice, failures, successes, and work to finally perfect my baking skills.

This book is written for every beginner who’s ever stared hopelessly into a bowl of dough that didn’t rise, for those who desperately want to bake but haven’t managed to succeed, and those who are just starting on their journey. It’s also a great collection of recipes for veteran bakers.

The first half of the book includes the real, often funny story of my own messy journey—from a childhood with no baking at all, through years of setbacks and irritation, to the gradual discovery that good bread is possible for everyone.

The second half is filled with the approachable recipes that finally worked for me: straightforward loaves, comforting sandwich breads, crusty rustic rounds, and sweet treats, all written with the nervous beginner in mind. No intimidating jargon. No vague instructions. Just clear, patient guidance, honest troubleshooting, and the gentle encouragement you need to keep going.

Join me on this journey. Whether you’re baking your very first loaf or trying again after past disappointments, I hope these stories and recipes help you find the same. Never give up, and you’ll be baking delicious loaves in no time!

This is part of why I haven’t been writing on here. My usual typesetter has  been so busy that he hasn’t been able to help. I am not a typesetter. I struggled. I think, I hope, I pray that I got it right. Whew.