Replicating the baguette experience in America
Creating Parisian baguettes in American kitchens is difficult, but it can be done. The recipe given here has been tweaked over decades.
Pittsburgh Post-Gazette | 11/05
This story published in ProChef SmartBrief on 11/05/2009
Get stories like these delivered daily for FREE:
|
ProChef SmartBrief
Designed specifically for chefs and foodservice professionals, ProChef SmartBrief from The Culinary Institute of America is a FREE, daily e-mail newsletter. It provides a summary of the most important news that keeps industry professionals like you smart and saves you time. Sign up today to receive ProChef SmartBrief, free of charge. Learn more |
|