Practical Book
Slowly fermented scones and rough biscotti
Author Masako Takahashi
Easy scones that slowly ferment in the refrigerator using just a little yeast, and biscotti with a new texture that is not too hard and easy to eat.
From basics to various variations, dip and confiture recipes
I'll introduce you.
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Version type:230×180mm
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Page:Page 80
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Body:1,500 yen + tax
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Issued:2008/04/01
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ISBN：978-4-89194-777-4
