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Jump down to see edition details for: Paperback
Bibliographic Detail
Publisher
Random House Inc
Publication date
September 1, 2003
Binding
Paperback
Edition
Upd sub
Book category
Adult Non-Fiction
ISBN-13
9780812969672
ISBN-10
0812969677
Dimensions
1 by 7.50 by 9.25 in.
Weight
1.75 lbs.
Original list price
$23.00
Summaries and Reviews
Summary
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. Original. 15,000 first printing.
Editions
Paperback
The price comparison is for this edition
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.
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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