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Tuesday, 4 November 2008

frozen.dough@convenience.ca

Jean Hewitt's International Meatless Cookbook (1980) which by the way contains an extensive section on poultry provides the following tip for Pissaladiere (French Pizza)

Frozen bread dough eliminates a lot of work when making this French variation of a pizza.
Posted by François Lachance at 09:31

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