The Cars Cake Decorating

Bread & relish in March

This is the first picture of the third class-bread dinner with pairings copyright ,
Bread & relish in March
Jean Michel Carasso and I have held at Food and Wine, Florence,
Monday, March 7, 2011 from 18.30 to 22.30

A special evening dedicated to the bakery open to all. To learn the basics.
Together we made two basic doughs:

Crushed Tuscan and muffins.

forms are numerous: muffins, pizzas, pizzas large, special formats: abbiamo scoperto trucchi e curiosità, mangiando i pani fatti insieme.

La lezione si è conclusa con la cena a base di pane fresco e companatici speciali:

Tyrosalata greca (crema di formaggi e erbe)

Mousse di salmone russa all'aneto e vodka

Satay indonesiano (dip di noccioline e spezie)

Ful meddàmes (purè di fave e tahina egiziana)


Sono state fornite copie delle ricette eseguite.
Costo individuale lezione + cena: 50 Euro

Ecco qualche altra foto di  Eleonora Pellegrino, nostra fotografa ufficiale.
Eleanor, THANKS!

I prepare the bread dough and sauce made from the Jmc feta

the 4 sauces

Tyrosalata Greek
salmon mousse Russian
Indonesian Satay
Ful meddàmes

the entire production "panifera" great thin pizza, dunk high, dunk thin, scones tomato and mozzarella, tomato and mozzarella balls, bare buns, bare balls

and now we're ready for dinner. ..

Monday, April 4, from 18.30 to 22.30, be replicated
the lesson passed Bread & relish for the holidays : info on my blog column FB right or in the pages of Cooking Away.