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Martin Johansson builds the entire book around a single basic recipe, so simple you'll remember it after your first bake, then shows how it transforms into buns, pizzas, rolls, pita bread and semlor. It's a different way of thinking about baking, variation through understanding rather than through ever more recipes. On top of the variations, you get his accumulated tips from decades of baking. Two hundred pages, and the only Swedish bread book that actually teaches a principle.
Format: Hardcover
Number of pages: 200
Language: Swedish
First published: 2024
