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Home » Baking Blog » Book review: 'Marcus Wareing New Classics' by Marcus Wareing

Book review: 'Marcus Wareing New Classics' by Marcus Wareing

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Book review: 'Marcus Wareing New Classics' by Marcus Wareing

“The flour in the dough lessens the intensity of the salt, enabling more control over the seasoning,” he writes, sharing his recipes for salt-baked parsnip and horseradish crumble and salt-baked kabocha squash (a small and sweet, dry-fleshed pumpkin) with pomegranate, ricotta and mint. 'From the farm' …
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