Reinhart, Peter: Bread Revolution: World-Class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques

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Reinhart, Peter : Bread Revolution: World-Class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques

Ten Speed Press, Berkeley, CA, 2014

ISBN 9781607746515

249pp. Color Photographs, Large 8vo, Fine with no Dust Jacket

1st Edition

Reinhart, Peter : Bread Revolution: World-Class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques is listed for sale on Bibliophile Bookbase by Chris Hartmann, Bookseller.

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