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The fundamental techniques of classic bread baking

The fundamental techniques of classic bread baking the French Culinary Institute - New York Stewart, Tabori & Chang c2011 - 351 p. col. ill. 24 x 26 cm

German and middle European breads -- Gluten-free formulas -- Classic Italian breads -- Classic French breads -- Advanced bread formulas.

ISBN: 9781584799344 (alk. paper)

Subjects--Topical Terms:
Bread.

Dewey Class. No.: 641.815 FUN

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