The Science of Sugar Confectionery: 23 (RSC Paperbacks)
by William P. Edwards
ISBN 13: 9780854045938
Format: Paperback (180 pages) Publisher: Royal Society of Chemistry Published: 01 Dec 2000
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The Bagel: The Surprising History of a Modest Bread
by M Balinska
ISBN 13: 9780300158205
Format: Paperback (240 pages) Publisher: Yale University Press Published: 10 Jul 2009
200 Fast and Easy Artisan Breads: No-knead, One Bowl
by Judith M. Fertig
ISBN 13: 9780778802112
Format: Illustrated (376 pages) Publisher: Robert Rose Inc Published: 28 Sep 2009
Bread Baking: An Artisan's Perspective
by Daniel T. DiMuzio
ISBN 13: 9780470138823
Format: Hardcover (272 pages) Publisher: Wiley Published: 27 Feb 2009
Local Breads – Sourdough and Whole–Grain Recipes from Europe′s Best Artisan Bakers
by Daniel Leader,Lauren Chattman
ISBN 13: 9780393050554
Format: Illustrated (368 pages) Publisher: W. W. Norton & Company Published: 07 Sep 2007
The Bread Builders: Hearth Loaves and Masonry Ovens
by Alan Scott,Daniel Wind,Daniel Wing
ISBN 13: 9781890132057
Format: Illustrated (250 pages) Publisher: Chelsea Green Publishing Co Published: 01 Jan 1990
My Bread: The Revolutionary No-Work, No-Knead Method
by Jim Lahey,Rick Flaste
ISBN 13: 9780393066302
Format: Illustrated (224 pages) Publisher: W. W. Norton & Company Published: 03 Nov 2009
Gluten-Free Baking Classics for the Bread Machine
by Annalise G. Roberts
ISBN 13: 9781572841048
Format: Paperback (72 pages) Publisher: Agate Surrey Published: 23 May 2009
Understanding Baking: The Art and Science of Baking
by Joseph Amendola,Nicole Rees
ISBN 13: 9780471405467
Format: Illustrated (288 pages) Publisher: Wiley Published: 27 Sep 2002
The Great Chicago-Style Pizza Cookbook (NTC REFERENCE)
by Pasquale Bruno Jr.
ISBN 13: 9780809257300
Format: Paperback (144 pages) Publisher: McGraw-Hill Published: 01 Apr 1983
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