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Originally published in 1993, this working manual demonstrates how to make not only traditional breads, but savoury, enriched and fruit doughs from around the world. Each chapter introduces a new technique with step-by-step illustrations and explanations to achieve the best results.
Originally published in 1993, this working manual demonstrates how to make not only traditional breads, but savoury, enriched and fruit doughs from around the world. Each chapter introduces a new technique with step-by-step illustrations and explanations to achieve the best results.