Incoming Resources
- Flour lab, an at-home guide to baking with freshly milled grains, Adam Leonti with Katie Parla ; foreword by Marc Vetri ; photographs by Andrew Thomas Lee
- The homemade flour cookbook, the home cook's guide to milling nutritious flours and creating delicious recipes with every grain, legume, nut, and seed from a-z, Erin Alderson
- Flour power, the practice and pursuit of baking sourdough bread, Tara Jensen ; foreword by Claire Saffitz ; photographs by Johnny Autry and Charlotte Autry ; illustrations by Jan Buchczik
- Gluten-free flavor flours, a new way to bake with non-wheat flours, including rice, nut, coconut, teff, buckwheat, and sorghum flours, Alice Medrich ; with Maya Klein
- The homemade flour cookbook, the home cook's guide to milling nutritious flours and creating delicious recipes with every grain, legume, nut, and seed from a-z, Erin Alderson
- Flour for man's bread ;, a history of milling, by John Storck and Walter Dorwin Teague. Illustrated by Harold Rydell
- Flour power, the practice and pursuit of baking sourdough bread, Tara Jensen ; photographs by Johnny Autry and Charlotte Autry ; illustrations by Jan Buchczik
- Flavor flours, a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours, Alice Medrich with Maya Klein ; [photographs, Leigh Beisch]