Bread: River Cottage Handbook No. 3

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9780747595335: Bread: River Cottage Handbook No. 3
Review:

'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent

From the Publisher:

First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.

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1.

Stevens, David
Editorial: Bloomsbury Publishing PLC, United Kingdom (2009)
ISBN 10: 074759533X ISBN 13: 9780747595335
Nuevos Tapa dura Cantidad: 10
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Descripción Bloomsbury Publishing PLC, United Kingdom, 2009. Hardback. Estado de conservación: New. 212 x 138 mm. Language: English . Brand New Book. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Nº de ref. de la librería AA79780747595335

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Descripción Estado de conservación: New. Nº de ref. de la librería 5626983-n

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Stevens, David
Editorial: Bloomsbury Publishing PLC, United Kingdom (2009)
ISBN 10: 074759533X ISBN 13: 9780747595335
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
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[?]

Descripción Bloomsbury Publishing PLC, United Kingdom, 2009. Hardback. Estado de conservación: New. 212 x 138 mm. Language: English . Brand New Book. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Nº de ref. de la librería AA79780747595335

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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97807475953350000000

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Stevens, David
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Descripción Bloomsbury Publishing PLC. Hardback. Estado de conservación: new. BRAND NEW, Bread, Daniel Stevens, First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Nº de ref. de la librería B9780747595335

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Stevens, David
Editorial: Bloomsbury Publishing PLC (2008)
ISBN 10: 074759533X ISBN 13: 9780747595335
Nuevos Tapa dura Cantidad: 18
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Valoración
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Descripción Bloomsbury Publishing PLC, 2008. Estado de conservación: New. 2008. Hardcover. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Series: River Cottage Handbook. Num Pages: 224 pages, Colour Illustrations throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 205 x 136 x 24. Weight in Grams: 450. Series: River Cottage Handbook. 224 pages, Colour Illustrations throughout. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 205 x 136 x 24. Weight: 446. . . . . . . Nº de ref. de la librería V9780747595335

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Stevens, David
Editorial: Bloomsbury Publishing PLC (2008)
ISBN 10: 074759533X ISBN 13: 9780747595335
Nuevos Tapa dura Cantidad: 1
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Book Deals
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Descripción Bloomsbury Publishing PLC, 2008. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Nº de ref. de la librería ABE_book_new_074759533X

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Stevens, David
ISBN 10: 074759533X ISBN 13: 9780747595335
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Descripción Hardback. Estado de conservación: New. Not Signed; First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sou. book. Nº de ref. de la librería ria9780747595335_rkm

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Stevens, David
Editorial: Bloomsbury Publishing PLC
ISBN 10: 074759533X ISBN 13: 9780747595335
Nuevos Tapa dura Cantidad: 18
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Kennys Bookstore
(Olney, MD, Estados Unidos de America)
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Descripción Bloomsbury Publishing PLC. Estado de conservación: New. 2008. Hardcover. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Series: River Cottage Handbook. Num Pages: 224 pages, Colour Illustrations throughout. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 205 x 136 x 24. Weight in Grams: 450. Series: River Cottage Handbook. 224 pages, Colour Illustrations throughout. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Cateogry: (G) General (US: Trade). BIC Classification: WBVS. Dimension: 205 x 136 x 24. Weight: 446. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780747595335

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10.

Stevens, David
ISBN 10: 074759533X ISBN 13: 9780747595335
Nuevos Tapa dura Primera edición Cantidad: 1
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Descripción 2008. Hardcover. Estado de conservación: New. 1st. 129mm x 198mm x 24mm. Hardcover. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get start.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 224 pages. 0.600. Nº de ref. de la librería 9780747595335

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