My latest project was ciabatta, the slipper bread of the eighties. My take was its popularity came in response to answer to the fashion of the era, French baguettes. With stronger flour, more water that gave bigger alveoli to the baked dough, it seemed a good idea for combining with multiple fillings for a panini.
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Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
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Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
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