Cook's clinic: Breads
1983
Lampman, Lucille
Advice is given on how to prepare fresh breads and overcome some of the more common problems encountered: poor volume, excessive volume, pale crusts; dark crusts; and course grains. Recipes must be closely followed for best results. A freezer storage and reheating guide for breads is given. Fresh breads can help build a restaurant's reputation and keep customers coming back. (kbc)
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library