The essence of this contemporary book on breadmaking is that it is simple and do-able. Richard has a revolutionary way of 'working' the dough, which makes for a lighter, more airy bread. A free 30-minute DVD gives additional guidance on techniques as well as showing recipes step-by-step A cook book that won the Julia Child Award, the IACP Best Cookbook of the Year Award, a Guild of Food Writers' Award and a James Beard Foundation Award.
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