The Easy Way to Artisan Breads & Pastries

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Sterling Publishing Company, Inc., 2007 - Cooking - 160 pages
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It’s the best cookbook on the subject, and it sells for a price that’s simply unbeatable. These are gourmet recipes made simple--that’s their magic. Avner Laskin trained at the renowned Cordon Bleu school in Paris, but he knows that most home bakers haven’t, 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 "Tarletette” 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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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

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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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