Martin Philip & David Tamarkin

Norwich flour empire King Arthur Baking invites epicureans to grab a piece of the action — and its new cookbook, The Book of Pizza — at River Roost Brewery in White River Junction. Author-chefs Martin Philip and David Tamarkin (the team behind the No. 1 New York Times bestseller Big Book of Bread) launch their definitive new guide to enviable pies. Dough pros and novices learn about styles from Chicago tavern crusts to hot honey-topped Neapolitans, all meticulously outlined in 288 mouthwatering pages. Can’t wait until you get home and fire up your oven? Savory samples from Brownsville Butcher & Pantry showcase book-to-belly inspiration.