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Pages: 608
Type: BOOK - Published: 2010-10-26 - Publisher: Clarkson Potter
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary
Language: en
Pages: 305
Pages: 305
Type: BOOK - Published: 2021-10-12 - Publisher: Harper Celebrate
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New
Language: en
Pages: 208
Pages: 208
Type: BOOK - Published: 2016-07-08 - Publisher: Woodhead Publishing
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for th
Language: en
Pages: 258
Pages: 258
Type: BOOK - Published: 2017-04-04 - Publisher: Clarkson Potter
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking
Language: en
Pages: 705
Pages: 705
Type: BOOK - Published: 2006-10-03 - Publisher: Simon and Schuster
A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes c