Bread: From Sourdough to Rye

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"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more. Northern and Eastern Europe's contributions include... This description may be from another edition of this product.

Format:Paperback

Language:English

ISBN:1841729868

ISBN13:9781841729862

Release Date:January 2007

Publisher:Ryland Peters & Small

Length:144 Pages

Weight:0.05 lbs.

Dimensions:0.5" x 9.0" x 9.2"

Related Subjects

Cooking Cooking

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Bread: From Sourdough to Rye

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