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Artisan breads: at home with the Culinary Institute of America
Artisan breads: at home with the Culinary Institute of America
Author
Kastel, Eric
Publisher
John Wiley & Sons
Publication Date
c2010
Language
English
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Table of Contents
From the Book
Introduction to artisan bread
Ingredients and equipment
The basics of bread making
Basic lean dough : breads and rolls
Basic enriched dough : breads and rolls
Advanced artisan bread making
Basic flatbreads
Advanced breads with preferments
Advanced enriched dough : breads and rolls
Sauces and dips
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Subjects
Subjects
Bread
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Contributors
Charles, Cathy,1964
Culinary Institute of America
ISBN
9780470182604
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