Introducing The Wordloaf Book Fold

On baking books

8 Apr 2026 — 12 min read

Wordloaf has covered the world of bread and baking books since its early days, sharing announcements, reviews, recipes, and excerpts from volumes that I want you all to know about. Lucky for us—if not our bank accounts or the structural integrity of our bookcases—there seems to be no limit to the supply of wonderful and often essential baking books released each season.

This, however, presents a dilemma for me and this newsletter: Aside from the Friday Bread Basket, I publish once a week on Wednesdays, giving me but 50-ish opportunities to share with you each year. And there are nearly that many books I want you to know about, which means that each week I need to decide whether to share my own work or that of someone else. To get around this, I'm going to start publishing book-related posts (mostly) outside of the regular Wednesday schedule, under the title the Wordloaf Book Fold, starting with today's post, a roundup of recent and imminently forthcoming titles you are going to want to make room for, some of which I will be covering in more detail in the future. One of them (Domenica Marchetti's Italian Cookies) includes a recipe, which, since it is all the way at the bottom of this post, I'll mention here too:

10/27/25: Lebanese Baking, by Maureen Abood

This one—Lebanese Baking, by Maureen Abood—has been out for a while now, but I only just got a copy when I attended a book-release event and baking demo put on by Maureen and Maura Kilpatrick at Sofra Bakery last month. Maura made loads of recipes from the book, all of which were amazing, and Maureen talked about Lebanese baking and the making of her book. (Which was photographed and Kristin Teig and styled by my friend Catrine Kelty, both of whom helped to create Maura's book Soframiz.)

This authoritative cookbook celebrates the baked goods of Lebanon in traditional recipes and Lebanese American innovations, from crisp pastries and syrup-soaked cakes to savory breads and hand pies. Indulge in Baklawa Diamonds, Triple Chocolate Baklawa, and even Baklawa Cheesecake. Treat yourself to Chocolate Pistachio Knafeh Bars, Zalabia Donuts, and Orange Blossom Caramel Pecan Rolls. Delight in Mocha Cardamom Snack Cake, Turmeric Tea Cake, and Pomegranate Mousse Cake with Lime Icing. Enjoy Ma'amoul, Fig Crescents, Raspberry Rose Water Macarons, White Chocolate Pistachio Cookies, and Glazed Ka'ak Shortbread. For zestier fare, tuck into Spinach Fatayer, Muhammara Manakeesh, and Za'atar Croissants.

Variations offer vegan, nut-free, and other options. Time-saving tips include how to simplify and streamline baklawa and how to make traditional saj bread without a dome oven. Gorgeous photography highlights the warmth of Abood's kitchen, and helpful process shots guide you, step by step, through numerous techniques. Charming stories from Abood's family and the history of Lebanese cuisine add personality and depth, and a helpful glossary and pronunciation guide rounds out this mouthwatering collection.

3/3: Will This Make You Happy, by Tanya Bush

Last month saw the release of my friend Tanya Bush's Will This Make You Happy, a "narrative" cookbook that tells the story of Tanya's pandemic-year transformation from somewhat hapless apartment-kitchen baking experimenter to full-fledged pastry chef. Each of the four novelistic sections is followed by a collection of seasonal recipes, most of which appear in one way or another in the preceding text. Tanya and I did an event for WTMYH here in Boston last month, for which Sofra's Maura Kilpatrick made recipes from the book, and all of them were incredible. (I'm making the Dark Chocolate & Toasted Coconut Birthday Cake for a friend's birthday soon just to experience it again.)

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Over the course of a year, Tanya embarks on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian agriturismo to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work.

A culinary memoir and love story, interwoven with over fifty innovative and approachable baking recipes, Will This Make You Happy is for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook.

3/24: Pizza Practice, by Tara Jensen

Somehow, my friend Tara Jensen managed to open a successful pizzeria down the street from her house—Dough Baby, in Hamilton, VA—and write an entire book on the art and science of pizza making at home—Pizza Practice—all in the span of a few short years. Tara is one of my favorite people-slash-bakers and her knowledge of pizza and bread is on full display in this massive and beautiful book, one that pizza makers (actual or aspiring) will want in their collections.

From acclaimed baker Tara Jensen: The definitive primer on baking pizza dough, with brilliant color photos, illustrations, and easy-to-follow recipe layouts.

Pizza dough is a gateway for many home bread bakers, allowing them to experiment with different tools, toppings, ingredients, timings, and shapes. This companion guides you step by step from the simplest doughs to artisanal bakes. Here are 89 recipes any baker can perfect, with simple cook-along layouts and ways to explore different ingredients, techniques, flours, and heat sources for perfecting pizza, pita, and focaccia.

Bright and visually rich, with more than 60 color photographs, this baking book provides expert guidance on how to:

- Set up your baking space with the right ingredients and tools

- Cook over fire or with an outdoor oven, or trick out the oven that came with your apartment to bake an impressive pie

- Learn the perfect ratios of toppings to crust

- Build classics such as Margherita, Clam, and Pepperoni pizzas, as well as a collection of fancifully delicious takes, including Breakfast pizza; Delicata Squash, Shallot, and Gruyere; and a particularly luscious Pancetta and Brown Butter Pineapple pie

- Craft a foolproof focaccia

- Discover all you need to know to make pita with kids

- And much more!

No book on pizza is complete without simple sauces, dips, and drizzles, such as Lemony Roasted Garlic Cream, Hot Honey, and a simple, fresh Uncooked Tomato Sauce. For after your pizza, Jensen offers dessert: homemade ice cream, cobblers, brownies, simple chocolate chip cookies, and a classic yellow birthday cake with chocolate frosting.

The first pizza bible written by a woman and one of the preeminent bread bakers in the US, Pizza Practice offers a new approach and everything you need to bake your best pizzas.

3/24: Soomaaliya, by Ifrah Ahmed

This one is not a baking book per se (though it does contain a fair number of bread recipes), but is so gorgeous that I really need to mention it here: Ifrah Ahmed's Soomaaliya. I know very little about Somali food, but this book has inspired me to learn more of its vibrant mix of influences, whether owing to its geographical position as a hub for centuries of international trade, or from that of its neighbors Ethiopia, Yemen, and Kenya:

Known by many names, the cape of spices, the nation of poets, and the land of cinnamon, Somalia is nestled in the Horn of Africa and is blessed with fertile fields, rich in spices, and endowed with the longest coastline in mainland Africa. This location and natural abundance have made Somalia a corridor between east and west, and a central point in global trade and migration, dating back millennia.

In Soomaaliya, Ifrah F. Ahmed tells the story of her country through its history, its food, and its people. Somalia’s role in the spice trade yields xawaash, the most distinctive of Somali flavors, a heady blend of cumin, coriander, black pepper, cinnamon, cardamom, cloves, and turmeric that’s used in everything from marinades to stews. Cardamom also finds its ways into thin, fragrant crepes, sweet fried beignets called bur, and bariis, rice spiced with cardamom and cumin. This rice is paired hilib ari, tender goat meat stew that is a product of Somalia’s deep roots in herding and agrarianism. Baasto, or pasta, a relic of the long Italian colonial rule, is served with a range of simple tomato sauces to ragus. The bountiful waters supply fish freshly caught and fried. And for afternoon tea, a pot of spiced shaah, served with thick slices doolsho, an aromatic cardamom cake. These are a just a few of the over 70 recipes included that introduce the foundational flavors and tastes of the Somali palate.

Through profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.

4/7: Morning Baker, by Roxana Jullapat

Longtime readers of Wordloaf will know that I'm a huge fan of Roxana Jullapat and her 2021 book Mother Grains, one of the first (and best) books to focus on the use of whole-grains in baking. Well now she's back with another volume of grainy delights from her L.A. bakery Friends & Family, Morning Baker. It's a beautiful book, thanks in part because—like Mother Grains and Maureen Abood's Lebanese Baking—it was photographed by Kristin Teig. As the title suggests, this one focuses on early-morning baking:

Some of my closest friends are also professional bakers, and we constantly exchange tricks of the trade and general kitchen wisdom. The conversation is enriched by engaging with others who bake for fun, too. The home baking community is a meaningful part of our collective. In fact, I have recruited many eager home bakers over the years and trained them to work in professional kitchens. The transition is almost always smooth. Just like the pros, home bakers can be organized and creative, and they know how to follow a recipe. They're willing to try new things, seek good ingredients, and adjust their lifestyles to make more room for baking.

My goal in this cookbook is to provide you with the same tool kit I offer to those who come apprentice at Friends & Family. The scope of the work may be different—you'll be making batches of tens, not hundreds, and managing all the components yourself rather than sharing tasks with coworkers—but the same rules and best practices apply. Throughout these pages, I've distilled my morning rituals and routines to arm you with the recipes, techniques, and insights I've learned while baking long before the sun is up, so you can be a morning baker in your own kitchen, at whatever hour you please.

4/14: More Than Sweet, by Marie Frank

Out next week is Marie Frank's More Than Sweet, based upon her newsletter of the same name. Frank is a prolific poster of interesting and gorgeous dessert recipes, and the new book distills some of her best into a beautifully designed volume. It's also a treasure-trove of ideas on combining flavors, making it worth purchasing for that reason alone.

Copenhagen-based pastry chef and author of the hit Substack, More than Sweet, Marie Frank invites you to break down the boundaries between sweet and savory with confidence—to create desserts that celebrate flavors both new and familiar, and to honor your own unique taste preferences. Featuring recipes for tarts, frozen desserts, cookies & biscuits, creamy desserts, and cakes (for sharing, or not for sharing) More than Sweet explores depth, vibrancy, and complexity in desserts with absolutely showstopping recipes like Passionfruit Tart with Elderflower Crème Fraiche, Caramelized White Chocolate Mousse with Brandied Plums, Spiced Carrot Cake with Hot Honey Frosting, Yuzu-Maple Kabocha Bread, Baba a l'Amaro with Toasted Chamomile Cream, and much more.

Marie demystifies what separates a good dessert from a great one, teaching you to season to taste (yes, this applies to sweets too!), bake with spices, herbs, and liqueurs, try new flavor pairings, and season intuitively. Richly photographed with an illustrative flavor chart and basic recipes ready for riffs to help you create your perfect dessert, this stunning cookbook will transform the way you think about and make desserts.

4/14: Italian Cookies, by Domenica Marchetti

Lastly, but not at all leastly, there's Domenica Marchetti's Italian Cookies, also out next week, a comprehensive and gorgeous compendium of more than 70 cookie recipes from all over Italy, organized by region, each accompanied by a story, either personal or historical:

ITALIAN COOKIES, my ninth cookbook, is a grand tour of Italy through its cookies. It is a deep dive into a seemingly frivolous subject that turns out to be not frivolous at all! The book was years in the making, and my research took me to country villages, towns, and cities in all 20 regions of Italy. What I discovered as I traveled from Piedmont to Calabria and to the islands of Sicily and Sardinia, is that much like Italian food and Italian wine, the cookies of Italy are regional in character, their recipes rooted in the land and the culture, and in local ingredients that tell a story. Butter in the north, olive oil and wine in the south; rich hazelnuts in Piedmontese Baci di Dama, and sweet, buttery Romano almonds in Sicilian amaretti.

There are cookies with histories dating back centuries, and cookies whose popularity attract travelers from all over. There are elegant, piped cookies, and fat, generous biscotti da inzuppo—delicious dunking cookies (and everything in between). I set out to discover their stories.

Among the recipes you’ll find in ITALIAN COOKIES:

Canestrelletti di Torriglia, a rich, flower-shaped butter cookie from Liguria

Baci di Dama al Caffè, coffee-laced lady’s kisses from Piedmont

Biscotti Ricci del Gattopardo: pretty, piped almond cookies from Sicily

Biscotti da Inzuppo, classic cookies for dunking in your morning coffee

Cantuccioni, oversize soft biscotti from Tuscany

Mostaccioli, chocolate-iced almond and grape must cookies from Abruzzo

Pastarelle di San Nicolò, wine and anise cookies from Umbria

Buccellati, spiced and iced fig and nut rolls from Sicily

Pabassinas, iced raisin cookies from Sardinia

And many, many more!

In addition to cookie recipes ITALIAN COOKIES also contains a chapter on ‘Basics and Embellishments,’ in which you’ll find recipes for basic doughs, jams and preserves that serve as cookie fillings, spice mixes, and candied citrus peel.

What struck me more than anything, as I worked on this project, is the fact that wherever I went in Italy, whether it was a tiny bakery tucked away in a village or a large, well-known producer, the most important ingredient was this: the human touch. In Italy, cookies are in large part still made by hand: hand mixed, hand shaped. It was meeting the people—the bakers and the artisans who continue to produce these beloved cookies—that made this project so meaningful to me and worthy of a deep exploration.

Domenica has generously offered to let me share a recipe from the book, a crispy shortbread containing a high percentage of whole-grain (farro*) flour: