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Pages: 265
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A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make
My Bread: The Revolutionary No-Work, No-Knead Method
Language: en
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Authors: Jim Lahey
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Type: BOOK - Published: 2009-09-22 - Publisher: W. W. Norton & Company

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New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
How to Bake Everything
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Pages: 709
Authors: Mark Bittman
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Type: BOOK - Published: 2016-10-04 - Publisher: HarperCollins

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In How To Bake Everything, the most comprehensive book of its kind, New York Times bestselling author Mark Bittman offers the ultimate baker’s resource—for
Bread Book
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Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new
The Sullivan Street Bakery Cookbook
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Authors: Jim Lahey
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Type: BOOK - Published: 2017-11-07 - Publisher: W. W. Norton & Company

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From the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bak