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Cook the Book: 'Rose's Heavenly Cakes'
Chinese bakery sponge cake with fresh fruit and whipped cream
Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
no knead bread and apple tart
Cook the Book: 'The Modern Baker'
I also had terrible luck with the no-knead process. Worked once, was okay. The second time left me with a lump that could also function as a paperweight or a murder weapon. Couldn't even cut it with a knife.
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ribeye, of course