Tipo de artículo
Condición
Encuadernación
Más atributos
Ubicación del vendedor
Valoración de los vendedores
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
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 Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Libro
Paperback. Condición: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Libro
Paperback. Condición: Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration.
Publicado por Fourth Estate, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: WeBuyBooks, Rossendale, LANCS, Reino Unido
Libro
Condición: VeryGood. Most items will be dispatched the same or the next working day.
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: medimops, Berlin, Alemania
Libro
Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: As New. Unread book in perfect condition.
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: New.
Publicado por Fourth Estate, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: Monster Bookshop, Fleckney, Reino Unido
Libro
Paperback. Condición: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE.
Publicado por HarperCollins Publishers, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro
Condición: New. 2009. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Num Pages: 384 pages, Illustrations (chiefly col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 217 x 189 x 38. Weight in Grams: 1260. . . . . .
Publicado por HarperCollins Publishers, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: THE SAINT BOOKSTORE, Southport, Reino Unido
Libro
Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home.
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: New.
Publicado por HarperCollins Publishers, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Libro
Condición: New. 2009. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Num Pages: 384 pages, Illustrations (chiefly col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 217 x 189 x 38. Weight in Grams: 1260. . . . . . Books ship from the US and Ireland.
Publicado por Harpercollins Publishers, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: Revaluation Books, Exeter, Reino Unido
Libro
Paperback. Condición: Brand New. 384 pages. 8.58x7.40x1.50 inches. In Stock.
Publicado por Harpercollins, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: As New. Unread book in perfect condition.
Publicado por HarperCollins Publishers, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por Harpercollins Publishers Feb 2009, 2009
ISBN 10: 0007298498ISBN 13: 9780007298495
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Taschenbuch. Condición: Neu. Neuware - Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. 'Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten.