I think their reasoning is that the number of good new cookbooks each year is increasing, 'Baking and Desserts' has become a very comprehensive and active topic, so maybe spinning off bread into a separate category will give more books in various baking-related subjects a better chance to be honored for their excellence. How much of that increase is the impact of the pandemic is unclear, maybe the number of bread books will taper off again.

I keep looking at a recent Beard winner, Kristina Cho's book "Moon Cakes and Milk Bread" on Amazon, but I'm already out of bookshelf space, having cookbooks in three separate parts of the house! And the question is, would I really make more than one or two recipes out of it?

There's a preview of Zimmerman's book on Google, with the frontispieces, the table of contents and several pages of the first chapter on how they restored an old mill. No recipes in the preview, so I can't assess its value as a cookbook.

A lot of small independent mills have high prices online, their prices may be better if you're close enough to buy on site and in large quantity.

Shipping costs are a killer these days, I looked at some flour lately and the shipping costs were higher than the cost of the flour.

When I was at the grocery store today, 5 pound bags of King Arthur flours were $6.49.