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Book Description Hardcover. Condition: new. Brand New Copy. Seller Inventory # BBB_new0393050556
Book Description Condition: New. Brand New. Seller Inventory # 9780393050554
Book Description Hardcover. Condition: new. Seller Inventory # 9780393050554
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard0393050556
Book Description Hardcover. Condition: new. New Copy. Customer Service Guaranteed. Seller Inventory # think0393050556
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Book Description Hardcover. Condition: New. 1st Ed. Recipes from the back rooms and basement bakeries that produce Europe's best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations. Seller Inventory # DADAX0393050556
Book Description Hardcover. Condition: new. Hardcover. Recipes from the back rooms and basement bakeries that produce Europe's best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.32 pages of color illustrations. Recipes from the back rooms and basement bakeries that produce Europe's best breads. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780393050554
Book Description Hardcover. Condition: new. New. Fast Shipping and good customer service. Seller Inventory # Holz_New_0393050556