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Crust: From sourdough, spelt and rye bread to ciabatta, bagels and brioche by Be
USD30,08
Aproximadamente26,00 EUR
Estado:
Aceptable
Libro con un desgaste evidente. La tapa puede tener algunos desperfectos, pero el libro está entero. La encuadernación puede estar ligeramente deteriorada, pero mantiene su integridad. Es posible que tenga anotaciones en los márgenes, texto subrayado o resaltado, pero conserva todas las páginas y no tiene ningún desperfecto que dificulte su lectura o comprensión. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Envío:
Gratis USPS Media MailTM.
Ubicado en: San Diego, California, Estados Unidos
Entrega:
Entrega prevista entre el vie. 17 oct. y el mar. 21 oct. a 94104
Devoluciones:
30 días para devoluciones. El comprador paga el envío de la devolución..
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:186891993299
Última actualización el 03 oct 2025 06:29:33 H.EspVer todas las actualizacionesVer todas las actualizaciones
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Características del artículo
- Estado
- ISBN
- 9780857839169
Acerca de este producto
Product Identifiers
Publisher
Octopus
ISBN-10
0857839160
ISBN-13
9780857839169
eBay Product ID (ePID)
19038423861
Product Key Features
Book Title
Crust : from Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
Number of Pages
160 Pages
Language
English
Topic
Regional & Ethnic / French, Courses & Dishes / Bread, Methods / Baking
Publication Year
2020
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
30.8 Oz
Item Length
10.8 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Dewey Decimal
641.815
Synopsis
Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread, Richard Bertinet's revolutionary and simple approach to breadmaking gives you the confidence to create really exciting recipes at home. He shows us how a good crust is one of the most significant things about all types of great bread. To start with, Richard concentrates on mastering your own ferments, working the dough and proving, which helps your technique, and then, in his following chapters, he shows you how to make a range of bread. First is 'Slow' - mastering sourdough, baguette and other breads; then 'Different', which uses a range of flours and flavours to produce seeded, spelt, rye, ciabatta, chestnut, bagel, pretzels and more; and finally you can explore variations of 'Sweet' - making croissants, stollen, brioche and buns. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust will delight and inspire you to make healthier, tastier and better-looking bread!
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Goodwill Industries San Diego Books
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