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Tanta Robina a year of cooking dangerously

A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. I knew the dough was too gassy ea...

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Tanta Robina a year of cooking dangerously | tantarobina.com Reviews

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A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. I knew the dough was too gassy ea...

<META> KEYWORDS

1 tanta robina

2 bread workshop

3 posted by francesca

4 filed in baking

5 3 comments

6 too many bubbles

7 from attacking it

8 pleaaase

9 eating

10 the next step

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Tanta Robina a year of cooking dangerously | tantarobina.com Reviews

https://tantarobina.com

A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. I knew the dough was too gassy ea...

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tantarobina.com

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Tanta Robina a year of cooking dangerously

http://www.tantarobina.com/baking

A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. I knew the dough was too gassy ea...

2

Tanta Robina - Bread workshop

http://www.tantarobina.com/2008/12/15/bread-workshop

A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. 3 Responses to “Bread workshop”. December 16th, 2008 at 02:39 PM. Sorry comments were down they’re back now! December 18th, 2008 at 06:52 PM. January 4th, 2009 at 04:51 AM.

3

Tanta Robina a year of cooking dangerously

http://www.tantarobina.com/eating

A year of cooking dangerously. Cedar paper and stuff. October 13th, 2008, by Francesca. My baking internship fell through. Bummer. On the way home I stopped at Whole Foods for groceries and I guess I was feeling a bit down and in need of something special so I noticed something that had probably been there all the time and never caught my eye before: cedar sheets. No pics of dinner or Saturday's lunch either. It's either cooking or taking pictures. It's especially hard to take pictures while cook...Pipie...

4

Tanta Robina - Too many bubbles

http://www.tantarobina.com/2008/10/15/too-many-bubbles

A year of cooking dangerously. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. Zoom out a little bit more and all the bubbles come into view. I am sure they are not supposed to be there. They weren't there when I made focaccia last weekend and had not time to take pictures. There's nothing like being ready to photograph a project to make it all go haywire. 7 Responses to “Too many bubbles”. Or, make a...

5

Tanta Robina - Substitutions

http://www.tantarobina.com/2008/9/26/substitutions

A year of cooking dangerously. September 26th, 2008, by Francesca. As part of my nutrition class I had a cooking project, the only one in the past six weeks given that I've been on an academic term. The project was to take a recipe and prepare two versions of it: a regular batch and one with either reduced fat salt or reduced fat sugar. We worked in small groups and my team worked on two versions of biscotti alla nocciola. Filed in Culinary school. 1 Response to “Substitutions”. Cedar paper and stuff.

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Tanta Robina a year of cooking dangerously

A year of cooking dangerously. December 14th, 2008, by Francesca. I know, I know I've been a flake. I just got back from the Bay Area after spending a week at the San Francisco Baking Institute. Where I took the first of many bread baking workshops: Artisan Bread 1. I have only one word for my experience there: fabulous. October 15th, 2008, by Francesca. The close-up looks good. It's easy to cheat in macro mode, n'est ce pas? Zoom out and you start seeing the lunarscape. I knew the dough was too gassy ea...

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