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Baking by Flavor
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This book develops the art, method, and concept of cultivating flavours in baking through the use of 18 primary flavouring agents, including chocolate, vanilla, apricot, and lemon. It explores how to use baking condiments, same-flavour items, and similar-flavour combinations to intensify and enrich flavours, adding depth to recipes.
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Melvil Decimal System (DDC)641.815Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Bread and bread-like foods
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