Jennifer Latham – författare

Some bodies won't stay buried.Some stories need to be told. When seventeen-year-old Rowan Chase finds a skeleton on her family's property, she has no idea that investigating the brutal century-old murder will lead to a summer of painful discoveries about the past... and the present.Nearly one hundred years earlier, a misguided violent encounter propels seventeen-year-old Will Tillman into a racial firestorm. In a country rife with violence against blacks and a hometown segregated by Jim Crow, Will must make hard choices on a painful journey towards self discovery and face his inner demons in order to do what's right the night Tulsa burns.Through intricately interwoven alternating perspectives, Jennifer Latham's lightning-paced page-turner brings the Tulsa race riot of 1921 to blazing life and raises important question about the complex state of US race relations - both yesterday and today.

A compelling dual-narrated tale from Jennifer Latham that asks the question - how far have we really come with race relations in the last 100 years?

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them.“The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the IntroductionMore than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.