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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Peter Reinhart
€ 33.99
€ 22.43
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Description for Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Hardcover. Num Pages: 240 pages, 65 photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 210 x 255 x 25. Weight in Grams: 1046.
Product Details
Publisher
Ten Speed Press
Format
Hardback
Publication date
2014
Condition
New
Number of Pages
256
Place of Publication
Berkeley, United States
ISBN
9781607746515
SKU
V9781607746515
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-2
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