Whether in Rome, Italy or Rome, New York, there will come a day when you find a to-die-for bread, cake or pastry, one that will linger on your palate and in your memory. If you’re like me, you may pester the baker until he shares his recipe. If that doesn’t work, you may end up rifling through stacks of country/region-specific cookbooks, searching for the secrets to that magical treat. With Warm Bread and Honey Cake (Interlink Books, 2009) food historian Gaitri Pagrach-Chandra spares me from the harassment and the hours of research. Her book showcases the best baked goods from around the globe. Everything from savory Turkish simits and Colombian pan de quesos to sweet Chilean apple cake and Caribbean coconut bread appears within this comprehensive book. As someone who owns a ridiculous number of cookbooks, I’ve had to stop buying titles indiscriminately. Yet I still picked up a copy of Warm Bread and Honey Cake. What ultimately sold me were the chapters on flatbreads and yeast bread, cakes and rolls. When in Turkey, I …