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Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan
US $11.99
ApproximatelyRM 50.73
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Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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Shipping:
US $5.22 (approx RM 22.09) USPS Media MailTM.
Located in: Las Vegas, Nevada, United States
Delivery:
Estimated between Fri, 5 Sep and Mon, 8 Sep to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:196193727550
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Pages
- 368
- Publication Date
- 2007-08-01
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Country/Region of Manufacture
- United States
- Inscribed
- No
- Edition
- First Edition
- Vintage
- No
- ISBN
- 9780393050554
About this product
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393050556
ISBN-13
9780393050554
eBay Product ID (ePID)
57269170
Product Key Features
Book Title
Local Breads : Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
Number of Pages
368 Pages
Language
English
Publication Year
2007
Topic
Regional & Ethnic / European, Methods / Garnishing & Food Presentation, Specific Ingredients / Rice & Grains, Courses & Dishes / Bread
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.1 in
Item Weight
40.1 Oz
Item Length
1 in
Item Width
0.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2006-102247
Dewey Edition
22
Dewey Decimal
641.8/15
Synopsis
When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally., When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone , brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally., Recipes from the back rooms and basement bakeries that produce Europe's best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, "Bread Alone," brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the "Indicazione Geografica Protetta" (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations., Leader shares his experiences traveling throughout Europe in search of the best artisan breads. His detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. Full color., Recipes from the back rooms and basement bakeries that produce Europe's best breads. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.
LC Classification Number
TX769.L375 2007
As told to
Chattman, Lauren
Item description from the seller
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Seller feedback (731)
- r***m (2890)- Feedback left by buyer.Past 6 monthsVerified purchaseThis cookbook is definitely in 'like new' condition. It has some great recipes in it that gives better options for bread makers. The price was right, shipping was reasonable, and the book was well packed to prevent bending or other damage during shipping. Overall a great experience. THANK YOU !!!!
- *****- Feedback left by buyer.Past 6 monthsVerified purchaseawesome ebay seller super fast shipping a plus service!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
- j***6 (492)- Feedback left by buyer.Past 6 monthsVerified purchasesmooth transactionNational Geographic July 2017 Secret Antarctica yellow river mexico massacra (#193688606843)
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Seller feedback (731)
- r***m (2890)- Feedback left by buyer.Past 6 monthsVerified purchaseThis cookbook is definitely in 'like new' condition. It has some great recipes in it that gives better options for bread makers. The price was right, shipping was reasonable, and the book was well packed to prevent bending or other damage during shipping. Overall a great experience. THANK YOU !!!!
- *****- Feedback left by buyer.Past 6 monthsVerified purchaseawesome ebay seller super fast shipping a plus service!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
- j***6 (492)- Feedback left by buyer.Past 6 monthsVerified purchasesmooth transactionNational Geographic July 2017 Secret Antarctica yellow river mexico massacra (#193688606843)