by
Martin, Colette.
Call Number
641.56318
Publication Date
2014
Format:
Electronic Resources
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0.0953
by
Martin, Colette.
Call Number
641.56318
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0921
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by
Dunaway, Suzanne.
Call Number
641.815
Publication Date
2012
Summary
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b
Format:
Electronic Resources
Relevance:
0.0864
by
Cauvain, Stanley, author.
Call Number
664.7523 CAU
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0583
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