Bread / by artisan baker Thierry Dumouchel.
Material type:
TextPublisher: Buckingham : Chef Books, 2014Description: 159 pages : illustrations (colour) ; 23 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781908202185 (pbk.) :Subject(s): Bread | Food and Drink | Food and DrinkDDC classification: 641.8'15
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 DUM (Browse shelf(Opens below)) | Available | 06378005 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 DUM (Browse shelf(Opens below)) | Available | 06378013 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 DUM (Browse shelf(Opens below)) | Available | 06378021 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.815 DUM (Browse shelf(Opens below)) | Available | 06544886 |
Total reservations: 0
Browsing Paul Hamlyn Library shelves, Shelving location: Floor 3 Close shelf browser (Hides shelf browser)
| 641.815 BER Crust : from sourdough, spelt and rye bread to ciabatta, bagels and brioche / | 641.815 BER Dough : simple contemporary bread / | 641.815 DUM Bread / | 641.815 DUM Bread / | 641.815 DUM Bread / | 641.815 DUM Bread / | 641.815 FIG How baking works : exploring the fundamentals of baking science / |
Includes index.
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