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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)641.815 — Technology and Application of Knowledge Home and family management Food And Drink Cooking Specific Dishes Appetizers Breads
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