Isbn: 9781607746515 - bread revolution: world-class baking with sprouted and whole grains, heirloom flours, and fresh techniques (7 Ergebnisse)

Hardcover. Zustand: Very Good. First Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Zustand: Near Fine. Zustand des Schutzumschlags: No Dust Jacket As Issued. First Edition; First Printing. Color Photos; 4to 11" - 13" tall; 256 pages; 2014 Ten Speed Press. Oversize HC in glossyc color pictorial boards. 1st edition, 1st printing with complete 1-10 printing line on copyright notice. Snugly bound and fresh with no marks. Lavishly illustrated with color photos by Paige Green. Detailed step by step instruction with tables and photos. Issued without dust wrapper. NF . Oversize book may require additional charges for expedited or international shipping.…

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: New. Num Pages: 240 pages, 65 photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 210 x 255 x 25. Weight in Grams: 1046. . 2014. First Edition. Hardcover. . . . . Books ship from the US and Ireland.

Zustand: New. pp. 256.

Hardcover. Zustand: Brand New. 240 pages. 10.00x8.00x1.00 inches. In Stock.

Zustand: New. PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper&rsquos Bakery in Santa Rosa, California, and is the author of several books on bread bakin.