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A Passion for Bread: Lessons from a Master Baker: 7 Steps to by Lionel Vatinet

By Lionel Vatinet

In this captivating and useful cookbook, grasp Baker Lionel Vatinet stocks his wisdom and keenness for baking impossible to resist bread.

A ardour for Bread brings a grasp Baker's encyclopedic wisdom of bread, handed on from an extended line of French artisan bakers, to the yankee domestic, with precise directions and dozens of step by step images.

It covers daily loaves like baguettes, ciabatta, and full grain breads, in addition to loaves for particular events, together with Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A bankruptcy of delectable soup and sandwich recipes will encourage you to create the best accompaniments.

The ebook bargains a close creation to bread baking, sixty five recipes, and 350 full-color pictures.

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Additional resources for A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves

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To make the sunburst points, hold the thumb and forefinger of one hand against one edge of the dough, and push the dough between them into a point with 18 minutes, until light golden brown. Let cool completely on the baking sheet on a wire rack. step 5: To make the filling: Beat the cream with an electric mixer on medium-high speed in a large bowl just until it forms stiff peaks when the beaters are lifted. Whisk in the raspberry curd. Spread about 1 cup of the mixture evenly over the tart shell, leaving a 1-inch border around the edge.

Chocolate Biscuit Shortcakes with Strawberries Romanoff (page 73) offers chocolate lovers deep dark chocolate biscuits and a refreshing mix of ripe strawberries and orange flavors. One Big Hazelnut Shortcake with Caramel Berries (page 70) is a large and luscious hazelnut biscuit topped with berries tossed with Berry Caramel Sauce (page 142). And shortcakes don’t have to be made with “plain” berries—try Strawberry and Basil Shortcakes (page 75) or Roasted Strawberry Shortcakes with Vanilla-Scented Biscuits (page 62).

Luscious Berry Desserts 42 M step 3: Preheat the oven to 375°F. step 4: Bake the tart crust for 15 to M serves 8 arie’s blueberry tart The lovely Marie Simmons gave me this recipe a long time ago when we were both working on a Peace Table project in Brooklyn. Marie is a wonder in the kitchen, and the minute I saw this tart, I wanted the recipe. After I tasted it, I was begging. It is perfect, and would also be perfect if you used raspberries instead of blueberries. Marie arranges the top layer of blueberries stem ends down for a very professional appearance.

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