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By Margarita Manzke with Betty Hallock.

Pastry chef Margarita Manzke details her methods for baking a wide range of pastries from her Los Angeles bakery Republique. With chapters to teach each dough or batter and 100 recipes, bakers both novice and expert learn the tricks to brioche, pain au lait, croissants, pâte à choux, cookies, cakes, and more.