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The French Loaf • November 1993
Firehook Bakery & Coffee House • November 1993

You will need a deep-dish pie pan (about two inches deep) for this pie. This is one of the few pies that are better s...

Fran Gage Patisserie • November 1993

A tender cookie-like crust, pears that still keep their shape and sweet bits of crystallized ginger create a wealth o...

This tart is a favorite dessert at Jacques Pépin’s house. You can make it with any seasonal fruit, such as rhuba...

The batter for these dense chocolate cakes from Vincent Guerithault, of Vincent Guerithault on Camelback in Phoenix, ...

Crème brûlée crusts need to be caramelized quickly. Since most home broilers aren't as hot as those in...

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