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Posted December 8, 2011
I can see why this baker won the "Best Bread Book" award at the Paris Cookbook Fair.
The French know a lot about bread--and Kalanty sure stands up to the test.
The recipes are clearly explained and there are probably 400 technique photos taken in the bakeshop that helped me make my very first Baguettes.
There are no "artisan" style breads like Ciabatta or Sourdough. But if you want an intro book to get you on solid ground I really like this book.
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