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Foreword | ix | |
The Boulanger's Apprentice | 1 | |
Ingredients and Tools of the Baker's Trade | 11 | |
Les Pains: Breads | 19 | |
Les Viennoiseries: Croissants and Pastries | 37 | |
Les Quiches, les Tartines, et les Sandwiches: Savory Tarts, Open-faced Sandwiches, and Sandwiches | 57 | |
Les Specialites de la Maison: House Specialties | 83 | |
La Patisserie Rustique: Country-Style Pastives | 113 | |
Galettes et Crepes: Pancakes | 159 | |
Acknowledgments | 170 | |
Resources | 174 | |
Index | 175 | |
Table of Equivalents | 180 |
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Add The American Boulangerie : French Pastries and Breads for the Home Kitchen, How can one experience the wonderful freshly baked products of a French bakery without visiting France? Simply by following the instructions and guidance of Pascal Rigo, offered here in more than 70 recipes, many illustrated with color photographs. He, al, The American Boulangerie : French Pastries and Breads for the Home Kitchen to the inventory that you are selling on WonderClubX
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Add The American Boulangerie : French Pastries and Breads for the Home Kitchen, How can one experience the wonderful freshly baked products of a French bakery without visiting France? Simply by following the instructions and guidance of Pascal Rigo, offered here in more than 70 recipes, many illustrated with color photographs. He, al, The American Boulangerie : French Pastries and Breads for the Home Kitchen to your collection on WonderClub |