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Last modified on: August 29th 2024
The websiteRecipes
  • The website

  • Content

  • Other cookery websites
    Other cookery websites
    List of my other favourite sites.
    August 29th 2023201 K3.9
  • Random menu...
    Random menu...
    This page presents you with a random 3-course menu: a starter, a main course and a dessert, based on the recipes on the site. You can change each dish individually, or all 3 at once, or request a menu that does not contain certain ingredients of your choice.
    October 27th 2024916 K3.9
  • My best addresses...
    My best addresses...
    Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
    August 29th 2023304 K3.9
  • Webmaster tools
    Webmaster tools
    This page gathers in one place all the free widgets available for webmasters or bloggers to incorporate (automatically) news from the cooking-ez.com site.
    August 29th 2023242 K3.5
  • Recipes

  • Content

  • Buy cooking-ez cookbook
    Buy cooking-ez cookbook
    Would you like to be able to consult the recipes on this site offline, or print them out? If so, don't hesitate: treat yourself to the cooking-ez.com recipe book, with the recipes of your choice at a very low price.
    August 24th 2024104 K3.5

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Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
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Flours
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At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
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My best addresses...
My best addresses...
Quite a few of you often ask me where I can find this or that? or is such and such a thing a good buy? or which brand is best for this or that? On this page, I'm going to group together my good addresses for suppliers of this or that product or utensil, and good books on the subjects that interest...
August 29th 2023304 K3.9
Soured dough
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
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parsley
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There are different kinds of parsley, the two main ones are curled parsley and flat-leaf (or Italian) parsley. The most important difference between the two, except the leaf shape, is taste: flat-leaf parsley has much more flavour.
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