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max blachman-gentile, our newly appointed chef de cuisine of the...

hotels and restaurants

standard east village

standard hotels

the standard east village

the standard hotel

the standard hotels

origin

balanced gourds and stacked loaves compose bountiful still lifes by changki chung

origin

paris journal: sons of immigrants prop up a symbol of ‘frenchness’: the baguette

awards, decorations and honors

bakeries and baked products

immigration and emigration

m'seddi, mahmoud

origin

heads up: los angeles, once gluten’s heart of darkness, emerges as bread paradise

bakeries and baked products

los angeles (calif)

travel and vacations

origin

eat: i buy fancy bread just to let it grow stale. here’s why.

cooking and cookbooks

origin

cooking and cookbooks

origin

“baking laboratory, pillsbury flour mills minneapolis, minn. in...

food inspection

pillsbury mills

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a new life for thanksgiving ingredients

cooking and cookbooks

squash (vegetable)

origin

almond meal pumpkin muffins

origin

using science and history to unlock the secrets of bread

migoya, francisco

modernist bread (book)

myhrvold, nathan

origin

eat: have your date and your garlic too

cooking and cookbooks

origin

gnocco fritto: a crispy bread pillow for your parma ham

lifestyle & food

origin

buttered roll redux: a lowly breakfast food begets high drama

origin

a baker’s crusade: rescuing the famed french boulangerie

bakeries and baked products

la ptite boulangerie du ferret

san francisco (calif)

origin

eat: before croissants, there was kubaneh, a jewish yemeni delight

bakeries and baked products

breads bakery (manhattan, ny)

cooking and cookbooks

origin

front burner: children get sticky making bread in brooklyn

museum of food and drink (brooklyn, ny)

williamsburg (brooklyn, ny)

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