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Lyons Press, 2000 - Cooking - 176 pages
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This collection of original recipes and secrets from bread makers from around the world features 88 easy bread-making recipes, with step-by-step procedures and color photographs. The entire process is explored in depth--from milling the grain to shaping the dough to baking the loaf.

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Milling the grain
Sunflowerflour loaf
Oat bread

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About the author (2000)

Linda Collister is a Cordon Bleu trained chef and the author of many cookbooks. She has taught cooking in grade school, planning hands-on lessons with class teachers. She is the author of Baking with Kids (Ryland Peters & Small).

Linda Collister studied at Le Cordon Bleu Culinary Arts Institute in London and La Varenne in Paris. She has cooked for royalty such as Queen Elizabeth and the Queen Mother. Anthony Blake is a well-known food photographer. He won the Glenfiddich Award for his work featured in Memories of Gascony. They are the authors of the Bread Book.

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