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A revised guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts, and includes a new section on bread machines and original recipes. Original. 15,000 first printing. Additional Details
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BOOK TYPE : NF
BRAND : ROBERTSON, LAUREL/ FLINDERS, CAR
DEWEY CLASSIFICATION : 641.8/15
LANGUAGE : ENGLISH
PUBLISH DATE : 2003/09/01
PUBLISHER IMPRINT CODE : RANPP
PUBLISHER NAME : RANDOM HOUSE INC
RETURNS ACCEPTED? : YES
SKU : 9780812969672
UPC : 9780812969672
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