Flour Water Salt Yeast
The Fundamentals Of Artisan Bread And Pizza (A Cookbook)
language: english
Publisher:
RANDOM HOUSE USA INC, September of 2012 ‧
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43,26€
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DETAILS
| Property | Description |
|---|---|
| ISBN: | 9781607742739 |
| Publisher: | RANDOM HOUSE USA INC |
| Release Date: | September of 2012 |
| Language: | English |
| Dimensions: | 209 x 262 x 22 mm |
| Cover: | Hardcover |
| Pages: | 272 |
| Format: | Book |
| Categories: |
Books in English
>
Cook & Drinks
>
Cooking
Books in English > Others |
| EAN: | 9781607742739 |
REVIEWS
Um bom começo
Inês Almeida
Livro muito bem estruturado, com explicações claras, sem serem demasiado complexas, o que facilita o leitor que se inicia no mundo do pão e dá confiança ao leitor que já é mais experiente. Recomendo, sem dúvida!
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