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Sinopse
Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you’ve ever had. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.
Ficha Técnica
Especificações
ISBN | 9781580087599 |
---|---|
Pré venda | Não |
Peso | 357g |
Autor para link | REINHART PETER |
Livro disponível - pronta entrega | Não |
Dimensões | 23 x 16 x 1 |
Idioma | Inglês |
Tipo item | Livro Importado |
Número de páginas | 320 |
Número da edição | 1ª EDIÇÃO - 2007 |
Código Interno | 731682 |
Código de barras | 9781580087599 |
Acabamento | HARDCOVER |
Autor | REINHART, PETER |
Editora | TEN SPEED PRESS |
Sob encomenda | Sim |