Crust
From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche
A re-issue of expert baker Richard Bertinet's comprehensive guide to making bread, from sourdough and rye bread to bagels and brioche
Specificaties
| ISBN/EAN | 9781804193198 |
| Auteur | Richard Bertinet |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | 160 |
| Lengte | 262.0 mm |
| Breedte | 232.0 mm |