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The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking
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Bibliographic Detail
Publisher
Random House Inc
Publication date
October 1, 1985
Binding
Paperback
Book category
Adult Non-Fiction
ISBN-13
9780394724348
ISBN-10
0394724348
Dimensions
1.25 by 7.50 by 9.25 in.
Weight
1.65 lbs.
Availability§
Publisher Out of Stock Indefinitely
Original list price
$23.00
§As reported by publisher
Summaries and Reviews
Summary
A guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts
Editions
Paperback
With Carol Flinders |
Upd sub edition from Random House Inc (September 1, 2003)
9780812969672 | details & prices | 7.50 × 9.25 × 1.00 in. | 1.75 lbs | List price $23.00
About: A revised guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts, and includes a new section on bread machines and original recipes.
About: A revised guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts, and includes a new section on bread machines and original recipes.
The price comparison is for this edition
With Carol Fliners |
from Random House Inc (October 1, 1985)
9780394724348 | details & prices | 7.50 × 9.25 × 1.25 in. | 1.65 lbs | List price $23.00
About: A guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts
About: A guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts
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