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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