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The cookbooks chefs use

The cookbooks chefs use | A world of Patisserie | Scoop.it
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A world of Patisserie
Feeding the sweet tooth of dessert and pasty lovers with a taste of culinary mastery!
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Sweet profits

Sweet profits | A world of Patisserie | Scoop.it
Desserts. They're the cherry on top of a meal, the grand finale. They're also an opportunity for chefs to get creative, and operators to add an extra sweetener to their bottom line.
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LocalHarvest - Why Buy Local

LocalHarvest - Why Buy Local | A world of Patisserie | Scoop.it

Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles...


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Salted caramel sauce

Salted caramel sauce | A world of Patisserie | Scoop.it
Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments.
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Luke sartoretto's curator insight, July 21, 2013 6:56 PM

seems really interesting to make and would take no time and would be simple and tasty

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The cookbooks chefs use

The cookbooks chefs use | A world of Patisserie | Scoop.it
The cookbooks chefs use...
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