By bread alone: the crusty loaves of today's artisan bakers are the staff of life
Article Abstract:
Artisan specialty breads often use lower-protein (11%) wheat flour, gentle kneading, and slower fermentation than commercial products. Recipes for poolish, baguettes, rustica and raisin-pecan breads are provided.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
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Top banana
Article Abstract:
Cooked bananas are sweet, creamy and delicious. Three innovative recipes for fried bananas with caramel, banana tart, and a coconut sorbet/Asian banana split.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
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A chef of one's own: the rich are not like you or me; they have their own sauciers
Article Abstract:
The United States Personal Chef Association says 100,000 households now have cooks, up from only 1,000 in 1991. Instead of financing restaurants, some of the nouveau riche seem to prefer 'owning' their chefs. Several celebrity recipes and anecdotes are also provided.
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
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