LEADER OF A MOVEMENT: Chef Adam Leonti is leading the charge for freshly milled flour. He compares this movement to the way the organic and sustainable movements have now become mainstream: Once consumers realize how easy and healthy milling at home can be, they’ll jump right on board. Adam has previously worked at Vetri in Philadelphia and founded the Brooklyn Bread Lab. Now he has his own upscale Italian restaurant, Leonti, on New York City’s Upper West Side. He has written for Vice and has been featured in the New York Times, Forbes, Tasting Table, and more.
THE WILL TO MILL: Milling flour at home is now easier than ever. Mills for home use are on the rise and becoming more affordable too; even KitchenAid is getting into the business with a stand mixer mill attachment that costs just over $100. More and more home and professional bakers are turning to fresh flours and most are milling themselves.
KILLER COAUTHOR: IACP Award-winning Tasting Rome author Katie Parla brings a new perspective and a career’s worth of writing experience to this book. She has written and edited more than 20 books, and her food criticism and travel writing have appeared in the New York Times, Saveur, Travel + Leisure, and Food & Wine, among others. She has a sommelier certificate and a master’s degree in Italian gastronomic culture that only add to Adam’s experiences as a chef and innovator. Katie is also the author of Potter’s beautiful forthcoming cookbook Food of the Italian South, in which she highlights the traditional, often-forgotten cultures and cuisines of Molise, Campania, Puglia, Basilicata, and Calabria through recipes and narrative essays.
“With chapters devoted to bread, pasta, pizza, and pastry, cookies, and cakes, Leonti developed all the recipes in Flour Lab with and for freshly milled, whole-grain flours.”—National Post
“Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out.”—Publishers Weekly (starred review)
“Equal parts inspirational and informative, Flour Lab is a powerful and practical guide to the benefits and uses of freshly milled flour. This will become a modern, often-referenced classic on the bookshelves of chefs and home bakers alike.”—John Adler, head chef of Blue Apron
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