Tipo de artículo
Condición
Encuadernación
Más atributos
Ubicación del vendedor
Valoración de los vendedores
Publicado por Ten Speed Press (edition Revised), 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: BooksRun, Philadelphia, PA, Estados Unidos de America
Libro
Hardcover. Condición: Very Good. Revised. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Seattle Goodwill, Seattle, WA, Estados Unidos de America
Libro
Condición: Good. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: HPB-Diamond, Dallas, TX, Estados Unidos de America
Libro
Hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear. 3.4.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 3.4.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 3.4.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Libro
Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 3.4.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Hardcover. Condición: new.
Publicado por Ten Speed Press September 2016, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Magus Books Seattle, Seattle, WA, Estados Unidos de America
Libro
Hardcover. Condición: VG. used hardcover copy in illustrated boards, no jacket, as issued. light shelfwear, corners perhaps slightly bumped. pages and binding are clean, straight and tight. there are no marks to the text or other serious flaws.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Ergodebooks, Houston, TX, Estados Unidos de America
Libro
Hardcover. Condición: Good. Revised. WINNER OF THE JAMES BEARD AND IACP AWARD Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!For the professional as well as the home cook, this book is one of the essentials for a bread bakers collection.-Nancy Silverton, chef and co-owner, Mozza Restaurant GroupCo-founder of the legendary Brother Junipers Bakery, author of ten landmark bread books, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for more than thirty years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In this updated edition of the bestselling The Bread Bakers Apprentice, Peter shares bread breakthroughs arising from his study in Frances famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilne and Phillippe Gosselin, whose pain lancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.Youll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the books Holy Grail-Peters version of the famed pain lancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves youll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive bakers percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.
Publicado por Ten Speed Press, 2016
Librería: Ergodebooks, Houston, TX, Estados Unidos de America
Hardcover. Condición: new. WINNER OF THE JAMES BEARD AND IACP AWARD Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!For the professional as well as the home cook, this book is one of the essentials for a bread bakers collection.-Nancy Silverton, chef and co-owner, Mozza Restaurant GroupCo-founder of the legendary Brother Junipers Bakery, author of ten landmark bread books, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for more than thirty years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In this updated edition of the bestselling The Bread Bakers Apprentice, Peter shares bread breakthroughs arising from his study in Frances famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilne and Phillippe Gosselin, whose pain lancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.Youll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the books Holy Grail-Peters version of the famed pain lancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves youll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive bakers percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Lakeside Books, Benton Harbor, MI, Estados Unidos de America
Libro
Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!.
Publicado por Ten Speed Press 9/6/2016, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de America
Libro
Hardback or Cased Book. Condición: New. The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread 3.4. Book.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Ergodebooks, Houston, TX, Estados Unidos de America
Libro
Hardcover. Condición: New. Revised. WINNER OF THE JAMES BEARD AND IACP AWARD Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!For the professional as well as the home cook, this book is one of the essentials for a bread bakers collection.-Nancy Silverton, chef and co-owner, Mozza Restaurant GroupCo-founder of the legendary Brother Junipers Bakery, author of ten landmark bread books, and distinguished instructor at the worlds largest culinary academy, Peter Reinhart has been a leader in Americas artisanal bread movement for more than thirty years. Never one to be content with yesterdays baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In this updated edition of the bestselling The Bread Bakers Apprentice, Peter shares bread breakthroughs arising from his study in Frances famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peters shoulder as he learns from Pariss most esteemed bakers, like Lionel Poilne and Phillippe Gosselin, whose pain lancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.Youll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the books Holy Grail-Peters version of the famed pain lancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves youll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive bakers percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Libro
Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Squeaky Trees Books, Greenfield TWP, ME, Estados Unidos de America
Libro
Hardcover. Condición: As New. Estado de la sobrecubierta: Very Good. Dustcover has light shelfwear; Hardboards with sharp tips, clean, solid straight, no markings; 9.35 X 1.15 X 10.33 inches; 336 pages.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Ebooksweb, Bensalem, PA, Estados Unidos de America
Libro
Condición: VeryGood. signs of little wear on the cover.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Ebooksweb, Bensalem, PA, Estados Unidos de America
Libro
Condición: LikeNew. Remainder mark.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Ebooksweb, Bensalem, PA, Estados Unidos de America
Libro
Condición: New. .
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: California Books, Miami, FL, Estados Unidos de America
Libro
Condición: New.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Save With Sam, North Miami, FL, Estados Unidos de America
Libro
Hardcover. Condición: New. Brand New!.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Ten Speed Press, Berkeley CA, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Grand Eagle Retail, Wilmington, DE, Estados Unidos de America
Libro
Hardcover. Condición: new. Hardcover. In this new edition, Peter Reinhart, the pre-eminent author on bread baking, updates his groundbreaking and award-winning classic.WINNER OF THE JAMES BEARD AND IACP AWARD . Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!"For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection."-Nancy Silverton, chef and co-owner, Mozza Restaurant GroupCo-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil ne and Phillippe Gosselin, whose pain l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail-Peter's version of the famed pain l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: New. Buy with confidence! Book is in new, never-used condition 3.4.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Hardcover. Condición: very good. Very Good Copy. Customer Service Guaranteed.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: GoldenWavesOfBooks, Fayetteville, TX, Estados Unidos de America
Libro
Hardcover. Condición: new. New. Fast Shipping and good customer service.
Publicado por Random House, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: Books Puddle, New York, NY, Estados Unidos de America
Libro
Condición: New. pp. 336.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: LibraryMercantile, Humble, TX, Estados Unidos de America
Libro
Condición: new.
Publicado por Ten Speed Press, 2016
ISBN 10: 1607748657ISBN 13: 9781607748656
Librería: LibraryMercantile, Humble, TX, Estados Unidos de America
Libro
Condición: very good.