Sarah R. Labensky, CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of On Cooking: A Textbook of Culinary Fundamentals
Eddy Van Damme, Pastry Chef and Director of the pastry arts program, Houston Community College
Priscilla Martel, food writer and baking instructor, co-author of The Best Bread Ever, and contributing editor of The New Cook's Catalogue
Klaus Tenbergen, CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College
Preface | ix | ||||
Recipes | xiii | ||||
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3 | (18) | |||
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4 | (7) | |||
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11 | (4) | |||
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15 | (6) | |||
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21 | (26) | |||
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22 | (1) | |||
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23 | (1) | |||
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23 | (1) | |||
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24 | (2) | |||
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26 | (3) | |||
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29 | (4) | |||
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33 | (1) | |||
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34 | (1) | |||
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35 | (2) | |||
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37 | (6) | |||
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43 | (4) | |||
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47 | (8) | |||
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48 | (1) | |||
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48 | (2) | |||
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50 | (5) | |||
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55 | (32) | |||
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56 | (4) | |||
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60 | (3) | |||
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63 | (3) | |||
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66 | (5) | |||
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71 | (3) | |||
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74 | (2) | |||
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76 | (11) | |||
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87 | (18) | |||
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88 | (1) | |||
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89 | (3) | |||
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92 | (5) | |||
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97 | (1) | |||
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98 | (1) | |||
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99 | (2) | |||
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101 | (4) | |||
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105 | (22) | |||
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106 | (1) | |||
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107 | (7) | |||
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114 | (13) | |||
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127 | (56) | |||
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128 | (4) | |||
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132 | (18) | |||
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150 | (2) | |||
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152 | (31) | |||
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183 | (28) | |||
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184 | (9) | |||
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193 | (18) | |||
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211 | (34) | |||
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212 | (5) | |||
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217 | (3) | |||
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220 | (25) | |||
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245 | (38) | |||
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246 | (17) | |||
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263 | (20) | |||
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283 | (26) | |||
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284 | (3) | |||
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287 | (4) | |||
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291 | (1) | |||
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291 | (3) | |||
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294 | (15) | |||
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309 | (38) | |||
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310 | (10) | |||
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320 | (15) | |||
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335 | (12) | |||
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347 | (32) | |||
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348 | (4) | |||
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352 | (11) | |||
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363 | (4) | |||
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367 | (12) | |||
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379 | (52) | |||
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380 | (15) | |||
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395 | (9) | |||
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404 | (27) | |||
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431 | (38) | |||
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432 | (13) | |||
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445 | (7) | |||
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452 | (17) | |||
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469 | (26) | |||
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470 | (12) | |||
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482 | (13) | |||
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495 | (42) | |||
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496 | (16) | |||
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512 | (1) | |||
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513 | (2) | |||
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515 | (1) | |||
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516 | (9) | |||
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525 | (12) | |||
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537 | (28) | |||
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539 | (1) | |||
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540 | (7) | |||
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547 | (18) | |||
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565 | (20) | |||
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566 | (8) | |||
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574 | (11) | |||
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585 | (20) | |||
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586 | (3) | |||
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589 | (7) | |||
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596 | (9) | |||
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605 | (40) | |||
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606 | (22) | |||
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628 | (4) | |||
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632 | (2) | |||
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634 | (2) | |||
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636 | (9) | |||
Appendix I Measurement And Conversion Charts | 645 | (3) | |||
Appendix II High-Altitude Baking | 648 | (1) | |||
Appendix III Fresh Fruit Availability Chart | 649 | (1) | |||
Appendix IV Professional Organizations | 650 | (2) | |||
Bibliography | 652 | (3) | |||
Glossary | 655 | (16) | |||
Recipe Index | 671 | (10) | |||
Subject Index | 681 |
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