The Easy Way to Artisan Breads & Pastries

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Sterling Publishing Company, Inc., Mar 1, 2007 - Cooking - 160 pages
1 Review
Itís the best cookbook on the subject, and it sells for a price thatís simply unbeatable. These are gourmet recipes made simpleóthatís their magic. Avner Laskin trained at the renowned Cordon Bleu school in Paris, but he knows that most home bakers havenít, so he takes the intimidation out of the baking process with wonderfully easy-to-follow guidelines. With his help, making such delicacies as French-Style Brioche and Peach ďTarletetteĒ Rolls become real possibilities for almost anyone. Laskin discusses the raw materials (wheat, cereals, and flours); goes through all the techniques, from kneading to shaping; and covers fermented, sponge, and sour doughs. Bake up Heavenly Apple-Cinnamon Bread, Amaretto Almond Rolls, Russian Chocolate Crunch Cake, plus a selection of superb sandwich, everyday, and festive breads.
  

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EASY WAY TO ARTISAN BREADS & P

User Review  - Not Available - Book Verdict

Artisan bread-baking is usually characterized as an arduous process, but Laskin, who trained at Paris's renowned Cordon Bleu culinary school, attempts to bring it to the masses-with mixed results-in ... Read full review

Review: The Easy Way to Artisan Breads & Pastries

User Review  - Mary - Goodreads

I found some good bread recipes in here. Right now I'm attempting to make French briocheÖ. Read full review

Contents

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22
cJea rot tiwo Ot JCoteJ
59
Supetd Sandwich uiieadd
72
Mediterranean Pita Bread
78
OliveOil Flatbread
84
ovetudau jDtecut
90
Tuscan Bread
96
Real Jewish Rye Bread id
102
German Sourdough Bread
111
CDeftectavie Snacnd
149
Pizza Bianca
155
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About the author (2007)

Avner Laskin studied at the Cordon Bleu Academy in Paris, where he received the Grand Dipl me de Cuisine and P tisserie. He later specialized in breads at the Len tre School and was awarded the coveted Dipl me de Pain de Tradition et de Qualit in 1998. Laskin has restaurant experience in France and Germany and is the author of several cookbooks.

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