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Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery with over 100 recipes, this is the perfect guide for both novice and experienced bakers.
At the age of 13, Eric Treuille was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking. Work as a chef took him from Paris to London, where he is the director of London's Books for Cooks cooking school. He is the author of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread.
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