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Véronique Cardineau

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"This book will show you how you can create interesting, delicious and simple dishes with different kinds of bread - baguette, country-style bread, brioche or sweet buns... You can use breadcrumbs, the crust or whole slices of bread to make, for example, spice-breaded fresh foie gras, creamy Bordelais mussels or cheddar soup with croutons. There are recipes for starters (Caesar salad, country terrine) and soups (Toulouse-style tourin), for a large variety of stuffings (ham-stuffed tomatoes) and different kinds of meatloaf and stews. The book also includes a wide selection of brandade, gratin and quenelle dishes, as well as ideas for hot and cold sauces (tarama, aioli), and for making original desserts and pancakes (galopins picards). Last but not least, there is a section presenting the best recipes for making bread with bread machines. In all there are more than 180 recipes to delight even the most demanding gourmets!

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