2 Intro 8 Letter from F 12 The FundamentalsA baking process that looks like alchemy, as practiced by Bien Cuit¡¯s owner-chef Zachary Golper20 City of BreadContemporary bread cultures glimpsed through bakeries in different cities71 Academic ManualThe history of and ingredients in bread, as well as off-the-shelf bakery products that encapsulate the industry88 F CutContemporary bread cultures glimpsed through bakeries in different cities98 Interview98 Dominique Ansel Owner-pastry chef of Dominique Ansel Bakery says a baker has to be a clever inventor to make original bread.104 Natsuko ShojiOwner-chef of Ete and one of the best women chefs in Asia says food should be approached like art.110 On the TableTypes of bread served in fine dining establishments126 It¡¯s Baking TimeHome bakers who put the aesthetic of slowness into practice138 Interview138 Travor Gulliver & Fergus HendersonCofounders of St. John, an iconic restaurant in the British gastronomy scene, say bread begins the dining experience and shows their unassuming identity.146 EquipmentSmart baking tools148 ShopsRetailers specializing in baking supplies and ingredients150 City DiveA city guide by F152 ReferencesRecommended books and videos about bread154 Outro159 IndexEssential Guide to BreadA visual encyclopedia of 51 famous bread varieties

¡á About the IssueBread is a food made by fermenting and baking a dough made of grain-based flour like wheat flour, water, yeast, and salt. Though the ingredients are simple, how time, temperature, and fermentation are adjusted can produce endless flavor and shape possibilities. Dating back more than 10,000 years, the history of bread tells a story of how this important food item went from being a staple on the table to becoming a snack or dessert item with the addition of fat, butter, eggs, and sugar. Today, everyone from specialty bakeries, food companies and fine dining restaurants to cafes and home bakers are creating new baking techniques and recipes to suit individual preferences and tastes.