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Convert Culinary Measurements With This Reference Table

Judy’s passion for cooking started with serving to her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world well-known Culinary Institute of America at 18 , and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the standard of a croissant instantly varies with how a lot butter it has, Judy sought to problem herself by coming up with recipes that had been as wholesome as they had been tasty.

Bread: A Baker’s Book Of Methods And Recipes, 2nd Edition

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