Very Good Bread
The Science of Dough and the Art of Making Bread at Home: A Cookbook
Published on 5. November 2024
Book
Hardback
336 pages
978-0-593-32040-2 (ISBN)
Description
"This is a Borzoi book published by Alfred A. Knopf"--Copyright page.
More details
Language
English
Place of publication
New York
United States
Product notice
sewn/stitched
Cloth over boards
Illustrations
128 4C PHOTOGRAPHS IN TEXT
Dimensions
Height: 257 mm
Width: 218 mm
Thickness: 28 mm
Weight
1420 gr
ISBN-13
978-0-593-32040-2 (9780593320402)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
11/2024
Knopf
€22.99
Available for download
Person
Melissa Weller