Working from the essential first building blocks of ingredients, equipment, and techniques to the accomplished heights of slow-rise, two-step, and sourdough, this is a master class in breadmaking from a master baker.
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Nick Malgieri is currently director of the baking program at the Institute of Culinary Education in New York City. The author of 9 cookbooks, Nick is a contributing editor for Desserts Professional and a frequent contributor to Saveur.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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