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Paperback. Zustand: Very Good.
EUR 26,30
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In den WarenkorbPAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
EUR 27,31
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Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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In den WarenkorbPaperback. Zustand: Brand New. 01 edition. 231 pages. French language. 10.00x7.50x0.75 inches. In Stock.
Zustand: New. A book about the pleasure of baking your own bread using natural sourdough and healthy ingredients.Über den AutorRiccardo Astolfi initially studied engineering, but his passion for food became so all-consuming he finally turned .
Sprache: Englisch
Verlag: Guido Tommasi Editore Dez 2018, 2018
ISBN 10: 8867532464 ISBN 13: 9788867532469
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Taschenbuch. Zustand: Neu. Neuware - Bread making is a skill, but it is also a pleasure, rooted in traditions that have nurtured generations. Sourdough, pasta made in Italian, is one of bread-baking's most popular variations with its signature tang and unique health benefits. It is also one of the easiest and most natural, its starter made from flour, water, and time. Riccardo Astolfi has mastered the art of baking with sourdough and here collects 90 taste-tested recipes for breads, as well as sweets and savories such as brioche, sweet buns, traditional panettone, pancakes, bagels, pizza and more. Each recipe calls for organic and locally available ingredients, and is tested for the home kitchen.