Respectus Panis is a terrific new baking book authored by a group calling themselves Les Ambassadeurs du Pain; Ambassadors of bread. Among the multiple recipes and bakers, it features Yohan Ferrant, one of the professionals who inspires me to bake “no-knead bread,” a method using low fermentation-inoculation and less mixing. I had previously tried Ferrant’s  “do nothing” nutrient bread. Published in this new book, it’s even better. Below are shots of the book and photos of Yohan.