Briseé, Sucrée, and Sablée: The Art of Shortcrust Pastries (Essential Recipes and Techniques)
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Shortcrust pastries, also called dry or friable doughs, are the backbone of classic baking. They are...
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Wok (Wok): A vessel widely used in Oriental cuisine for cooking food (stir-frying).
Xolis (Xolis - Catalan Sausage): A sausage from Lleida (Catalonia, Spain), similar to fuet and shaped like an figure-eight in its cross-section.
Xouba (Small Sardine - Regional): Small sardine, in Galicia (Spain).
Zamburiña (Zamburiña / Queen Scallop): A species of scallop (vieira), but smaller.
Shortcrust pastries, also called dry or friable doughs, are the backbone of classic baking. They are...
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