"Sinopsis" puede pertenecer a otra edición de este libro.
"Sobre este título" puede pertenecer a otra edición de este libro.
Gastos de envío:
EUR 3,96
A Estados Unidos de America
Descripción Condición: new. Nº de ref. del artículo: FrontCover1584798300
Descripción Hardcover. Condición: new. New Copy. Customer Service Guaranteed. Nº de ref. del artículo: think1584798300
Descripción Hardcover. Condición: new. Buy for Great customer experience. Nº de ref. del artículo: GoldenDragon1584798300
Descripción Hardcover. Condición: new. Prompt service guaranteed. Nº de ref. del artículo: Clean1584798300
Descripción hardcover. Condición: New. New, in shrink wrap. Nº de ref. del artículo: 240511014
Descripción Hardcover. Condición: new. Brand New Copy. Nº de ref. del artículo: BBB_new1584798300
Descripción Hardcover. Condición: new. New. Fast Shipping and good customer service. Nº de ref. del artículo: Holz_New_1584798300
Descripción Condición: New. Book is in NEW condition. 2.55. Nº de ref. del artículo: 1584798300-2-1
Descripción Hardcover. Condición: New. First Edition. Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chefs flair. Plus, theres a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.Praise for Good to the Grain:Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.-O Magazine. Nº de ref. del artículo: DADAX1584798300
Descripción Hardcover. Condición: new. New. Nº de ref. del artículo: Wizard1584798300