The history of bread / by Bernard Duipaigne ; translated from the French by Antonio and Sylvie Roder.
Material type:
TextLanguage: English Original language: French Publisher: New York : Harry N. Abrams, Publishers, 1999Description: 256 pages : colour illustrations ; 32 cmContent type: - text
- unmediated
- volume
- 0810934388
- 9780810934382
- 641.81509
- TX769. D83 1999
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.81509 DUP (Browse shelf(Opens below)) | 1 | Available | A250524B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.815 YOC Baking by flavor / | 641.815 ZEC Savour : irresistible pizzas, pies, tarts and bread / | 641.815003 RIN The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional / | 641.81509 DUP The history of bread / | 641.81509415 CAM The best of Irish breads & baking : traditional, contemporary & festive / | 641.8150944 BAR French regional breads / | 641.8150944 KAP Good bread is back : a contemporary history of French bread, the way it is made, and the people who make it / |
Machine converted from AACR2 source record.
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