“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
