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ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post. Tara’s friendly approach to technique and inspired flavors in more than eighty recipes for sourdough, rye, and whole grain bread will enrich both beginners and advanced bakers as they learn about the craft.
Hardcover: 304 pages
Tara Jensen is the author of A Baker's Year and has been baking professionally for over twenty years. She worked at Red Hen Baking in Middlesex, Vermont; Farm & Sparrow in Asheville, North Carolina; with Jennifer Lapidus at Carolina Ground, also in Asheville and ran her own bakery, Smoke Signals. Her bread and pies have been featured in publications such as Food & Wine and Bon Appétit and she teaches bread baking workshops in Virginia, where she lives with her husband and daughter.
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