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(The solution: Heat the egg whites and sugar while beating to avoid weeping; use more egg whites to solve the problem of shrinking.)\u003c\/p\u003e \u003cp align=\"left\"\u003eThe word spread quickly, and The Baker's Dozen has grown to more than ten times the original number -- there are now more than four hundred members in the Bay Area. The groups continue to have two simple goals: Share what you know about baking and learn from one another.\u003c\/p\u003e Now you can share the collective experiences and favorite recipes of The Baker's Dozen in The Baker's Dozen Cookbook, with recipes selected and tested by some of the most respected and most accomplished bakers in the business. \u003cp align=\"left\"\u003eLindsey Shere, co-founder and pastry chef of Chez Panisse, shares the secrets of tarts. Authors Carol Field and Fran Gage and baker Peter Reinhart offer their collective wisdom on yeast breads and flatbreads. John Phillip Carroll teaches about easy quick breads, coffee cakes, and muffins. Renowned author and baker Flo Braker and her team share their years of cake-baking experience. Carolyn Weil and her group offer the ultimate advice and techniques for pies and piecrusts. Robert Morocco and Julia Cookenboo divulge their trade secrets of making foolproof cookies equal to those of any quality bakeshop.\u003c\/p\u003e \u003cp align=\"left\"\u003eThe Baker's Dozen Cookbook goes far beyond recipes. You'll benefit from what these bakers learned on their field trips. You'll learn tricks such as using dental floss to cut neat slices of creamy cheesecake. You'll learn the differences between a pastry bag and a parchment cone; between a pâte brisée, a \"broken dough,\" and a pâte sablée, a \"sandy dough\"; between butter and shortening in determining the flakiness of a crust; and so much more.\u003c\/p\u003e \u003cp align=\"left\"\u003eSo whether you simply want to become a better baker yourself or to form a Baker's Dozen group with others, all you need is The Baker's Dozen Cookbook. 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Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad spectrum of information available on these compounds and examines what is behind their complexities. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eInternationally renowned biochemists, toxicologists, epidemiologists, and food scientists present the most recent studies that relate cancer risk to particular dietary components and discuss the latest clinical trials that evaluate the benefits of nutritional interventions. They discuss dietary sources containing carcinogenic compounds, their abundance in foods, and their possible cancer risks. 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