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Baking artisan bread with natural starters /

作者 : Friend, Mark.
出版社 : Andrews McMeel Publishing,
出版年 : 2018|[2018]

ISBN:9781449487843

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條碼號 典藏館 目前所在館 索書號 館藏狀態 資料類型 附件 預約人數 備註
TPL0283394
新總館4F外文書區 新總館4F外文書區 W 641.815 F911 2018 在架 西文書 0 預約

書名 : Baking artisan bread with natural starters /
紀錄類型 : 書目-語言資料,印刷品: 單行本
正題名[資料類型標示]/作者 : Baking artisan bread with natural starters /Mark Friend ; photography by Thomas Gibson.
作者 : Friend, Mark.
出版者 : Kansas City Missouri :Andrews McMeel Publishing,[2018]
面頁冊數 : 139 pages :illustrations ;23 cm.
內容註 : "Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
標題 : Bread.
ISBN : 9781449487843 (pbk.) :

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300 $a139 pages :$billustrations ;$c23 cm.
505 0 $a"Readers can learn to create (at home) their own starters: San Francisco Sourdough, French Levain, Rye, and Biga, the Italian pre-ferment. With these starters and pre-ferment, they can hand-mix, form, and bake artisan breads. In four clearly organized chapters, Farm to Market bread master Mark Friend guides aspiring bakers from starter to warm, aromatic baked bread. After you learn the four core recipes, there are variations for each to add to your baking repertoire"--Adapted from back cover.
650 0$aBread.$3146172
650 0$aCookbooks.$324320

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