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Artisan Breads at Home with the Culinary Institute of America

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Artisan Breads at Home with the Culinary Institute of America - Kastel, Eric W, and Culinary Institute of America
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Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there, he outlines the 12 steps of bread baking, describing each one in detail.

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Artisan Breads at Home with the Culinary Institute of America 2010, Houghton Mifflin, Hoboken, NJ

ISBN-13: 9780470182604

Hardcover