Andere Kunden interessierten sich auch für
![Slow Rise: A Bread-Making Adventure]( "Slow Rise: A Bread-Making Adventure")
Slow Rise: A Bread-Making Adventure9,99 €![Modernist Bread]( "Modernist Bread")
Modernist Bread650,99 €![The Bread Exchange]( "The Bread Exchange")
The Bread Exchange31,99 €![The New Artisan Bread in Five Minutes a Day]( "The New Artisan Bread in Five Minutes a Day")
The New Artisan Bread in Five Minutes a Day30,99 €![The Larousse Book of Bread]( "The Larousse Book of Bread")
The Larousse Book of Bread35,99 €![From No-Knead to Sourdough]( "From No-Knead to Sourdough")
From No-Knead to Sourdough20,99 €![The New Bread]( "The New Bread")
The New Bread22,99 €
In this beautifully illustrated book for foodies and Francophiles alike, a leading expert on French bread takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality.
"Like its subject matter, this book is a delicious and irresistible labor of love. Steven Laurence Kaplan has distilled his vast knowledge of France and French bread into a delightfully readable story that is also a brilliant, illuminating model of how to write contemporary social history."--David A. Bell, Andrew W. Mellon Professor in the Humanities, Johns Hopkins University
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
"Like its subject matter, this book is a delicious and irresistible labor of love. Steven Laurence Kaplan has distilled his vast knowledge of France and French bread into a delightfully readable story that is also a brilliant, illuminating model of how to write contemporary social history."--David A. Bell, Andrew W. Mellon Professor in the Humanities, Johns Hopkins University
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.