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| #2504082 in Books | Flammarion | 1996-10-14 | 1996-10-14 | Original language:English | PDF # 1 | .91 x9.36 x11.12l, | File type: PDF | 160 pages | ||2 of 2 people found the following review helpful.| One Star|By Eddie|there is not any recipes for bread in this book it is about the history of bread.|0 of 2 people found the following review helpful.| Five Stars|By John Dugue|As described.|From Library Journal|Food connoisseur Assire covers the origins, history, symbolism, and physical properties of bread. Chapters include details on various grains, milling processes, and the uses of different types of flour. From pain de campagne to pumpernickel,
In this stunning volume, the food connoisseur Jerome Assire shares his love of bread from its historic role as a staple food to the savory recipes developed by today's master bakers. International in focus, it includes tips on how to cook, select, and serve bread, as well as an extensive connoisseur's guide to the best breads available throughout the world. 250 color illustrations.
You easily download any file type for your device.The Book of Bread | Jerome Assire. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
