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Sift Magazine - Spring 2017

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Warm sunny days call for outdoor meals, cool treats, an abundance of fresh fruit, easy recipes, and trips to great bakeries. The Spring 2017 issue of Sift has all of these things and much, much more. With compelling stories of wood-fired baking, worldwide flatbreads, innovative approaches to ending hunger, and more than 65 recipes, this issue is one you won’t want to miss.

What you get
  • Creative and delicious things to bake with rhubarb
  • Visits to bakeries in Los Angeles, Martha’s Vineyard, and the heart of Ohio
  • Gluten-free masterpieces from a professional pastry chef
  • Molly Yeh’s celebration of challah
  • Jeffrey Hamelman’s course on flatbreads of the world
  • Ingredient spotlight, focused on cherries
More information

Sift is made available for purchase per issue, rather than in subscription format. This lovingly produced publication is made available in print only at this time.

Sift Magazine corrections.