Good Bread is Back
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
This beautifully illustrated book, written by a leading expert on French bread, describes the resurgence of high-quality, artisanal bread in France over the past two decades.
CHF 75.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V136:
Neuauflage/Nachdruck unbestimmt
Produktdetails
Weitere Autoren: Porter, Catherine (Übers.)
- ISBN: 978-0-8223-3833-8
- EAN: 9780822338338
- Produktnummer: 19854921
- Verlag: Duke University Press
- Sprache: Englisch
- Erscheinungsjahr: 2006
- Seitenangabe: 384 S.
- Masse: H24.2 cm x B16.6 cm x D2.8 cm 717 g
- Abbildungen: 46 color illus.
- Gewicht: 717
- Sonstiges: Professional & Vocational
15 weitere Werke von Steven Laurence Kaplan:
Farewell, Revolution
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
Ebook (PDF Format)
CHF 52.90
Farewell, Revolution
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
Ebook (PDF Format)
CHF 63.85
Provisioning Paris
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
Ebook (PDF Format)
CHF 140.60
Work in France
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
A Contemporary History of French Bread, the Way it is Made, and the People Who Make it
Ebook (PDF Format)
CHF 134.15
Bewertungen
Anmelden