222 pages • first pub 2009 (editions)
ISBN/UID: 9780393066302
Format: Hardcover
Language: English
Publisher: W. W. Norton & Company
Publication date: 01 October 2009
Description
When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it wi...
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222 pages • first pub 2009 (editions)
ISBN/UID: 9780393066302
Format: Hardcover
Language: English
Publisher: W. W. Norton & Company
Publication date: 01 October 2009
Description
When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it wi...
Content Warnings
This book doesn't have any content warnings yet!
If you're the author of this book and want to add author-approved content warnings, please email us at [email protected] to request the content warning form.