Abstract
Although it was the ancestor of the Parisian brioche that inspired the painter Chardin in the 18th century, it is not—and was not—the only type made in France. Other regional brioches may be made during certain seasons of the year—or even all year...
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CITATION STYLE
APA
Calvel, R. (2001). Regional Brioches. In The Taste of Bread (pp. 158–180). Springer US. https://doi.org/10.1007/978-1-4757-6809-1_14
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