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in the dough and simplify the kneading process, thereby rendering the dough more extensible and easier to shape.
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during its founding and early competitive efforts in the early 1990s. Calvel also wrote the book
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in Paris, France. Calvel has been credited with creating a revival of French-style
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This biographical article about a foodie, restaurateur or gourmand is a
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138:Calvel, Raymond, and Ronald Wirtz (trans.).
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162:Mastering the Art of French Cooking
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190:: Chelsea Green Publishing, 1999,
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366:20th-century French male writers
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209:Short biography at cooksinfo.com
164:, vol. 2. New York: Knopf, 1970.
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224:Web Raymond Calvel in memoriam
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63:Simone Beck
59:Julia Child
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335:Categories
120:7 December
97:References
91:Proofing
85:See also
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