| 000 | 01454nam a2200349 i 4500 | ||
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| 001 | 684438 | ||
| 005 | 20210719170945.0 | ||
| 008 | 160301r20122007enka 001|0|eng|d | ||
| 020 |
_a9781906868819 (pbk.) : _cNo price |
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| 035 | _a(StDuBDS)9781906868819 | ||
| 040 |
_aStDuBDS _beng _cStDuBDS _erda _dUkLoUWL |
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| 072 | 7 |
_aFOO _2eflch |
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| 072 | 7 |
_aFOO _2ukslc |
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| 082 | 0 | 4 |
_a641.8'15 _223 |
| 100 | 1 |
_aBertinet, Richard, _eauthor. |
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| 245 | 1 | 0 |
_aCrust : _bfrom sourdough, spelt, and rye bread to ciabatta, bagels, and brioche / _cby Richard Bertinet ; with photography by Jean Cazals. |
| 264 | 1 |
_a[London] : _bKyle Books, _c2012. |
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| 300 |
_a159 pages : _billustrations (black and white, and colour) ; _c26 cm + _e1 DVD |
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| 336 |
_atext _2rdacontent |
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| 336 |
_astill image _2rdacontent |
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| 336 |
_atwo-dimensional moving image _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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_avideo _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 338 |
_avideodisc _2rdacarrier |
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| 500 | _aOriginally published: London: Kyle Cathie, 2007. | ||
| 500 | _aIncludes index. | ||
| 520 | 8 | _aDrawn from cuisines and chefs from around the world, Richard's recipes require a little more understanding and time than basic recipes, but will inspire you with the confidence to create them at home with ease. A DVD is included to take you through some tips and techniques. | |
| 650 | 0 | _aBread. | |
| 700 | 1 |
_aCazals, Jean, _eauthor. |
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| 942 | _n0 | ||
| 999 |
_c40155 _d40155 |
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