Hot Bread Kitchen: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and the bakers from Hot Bread Kitchen
If it were possible to eat this book while reading it I
would. I tried the recipe for Nan-E
Barbari, right off the front cover. It
was more focaccia than nan but who cared?
I still ate half of one of the loaves while it was warm and I’m not the
least bit sorry.
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