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Powell's Q&A | September 3, 2014

Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



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    Station Eleven

    Emily St. John Mandel 9780385353304

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Crust & Crumb: Master Formulas for Serious Bread Bakers

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Crust & Crumb: Master Formulas for Serious Bread Bakers Cover

ISBN13: 9781580088022
ISBN10: 1580088023
Condition:
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Average customer rating based on 2 comments:

Kristine, January 3, 2007 (view all comments by Kristine)
This is an excellent resource for in-depth knowledge on bread-making. I have never found its equal. I will be sure to purchase other books by Peter Reinhart.
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etilton1, December 1, 2006 (view all comments by etilton1)
I have been baking bread for many years, yet I learned much from this book. My results were outstanding -- the dinner guests raved about each loaf. The only real "con" for the book is that I found his descriptions/explanations sometimes very difficult to follow. Still worth the purchase as I use his recipes for all my bread baking now!
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Product Details

ISBN:
9781580088022
Author:
Reinhart, Peter
Publisher:
Ten Speed Press
Subject:
Courses & Dishes - Bread
Subject:
Bread
Subject:
Cooking and Food-Breads
Copyright:
Edition Description:
Trade paper
Publication Date:
20060931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
224
Dimensions:
8 x 9.8 x .85 in 1.85 lb

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Related Subjects


Business » Management
Cooking and Food » Award Winners » General
Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » General
Science and Mathematics » Botany » General
Science and Mathematics » Nature Studies » Botany

Crust & Crumb: Master Formulas for Serious Bread Bakers Sale Trade Paper
0 stars - 0 reviews
$9.98 In Stock
Product details 224 pages Ten Speed Press - English 9781580088022 Reviews:
"Synopsis" by , Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner

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