Cooking is my creative outlet and just like the food itself, recipes are meant to be shared. Please, enjoy the recipes, stories of success (and failure) and post your comments with feedback, additional recipes, and ratings!
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Sunday, March 4, 2012
French Bread
I also took a stab at French baguettes yesterday with beautiful results. Mark Bitterman's "How to Cook Everything" is my source for this recipe (and for the ravioli dough and filling I spent the evening on yesterday).
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