Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques
(Book)
641.815 R371b
1 available
641.815 R371b
1 available
641.815 R371b
1 available
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Location | Call Number | Status |
---|---|---|
Bordeaux - Adult Non-Fiction | 641.815 R371b | On Shelf |
Madison - Adult Non-Fiction | 641.815 R371b | On Shelf |
Watkins Park - Adult Non-Fiction | 641.815 R371b | On Shelf |
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Citations
Reinhart, P. (2014). Bread revolution: world-class baking with sprouted & whole grains, heirloom flours & fresh techniques (First edition.). Ten Speed Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Reinhart, Peter. 2014. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques. Ten Speed Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques Ten Speed Press, 2014.
MLA Citation, 9th Edition (style guide)Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques First edition., Ten Speed Press, 2014.