New York Times - Modernist Cuisine

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As a companion to the 420-page book and a 172-page recipe manual, there is also a series of free monthly email courses. They will be available through August; it is not necessary to own the book, though it will be referenced throughout the courses. “Getting Started With Bread Basics” is running this month, and “Navigating Bread Making From Start to Finish” will be covered in April. Those who enroll will receive one lesson per day in their inbox, for five to seven sessions, as well as a recap. Read more
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