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Good to the grain: baking with whole-grain flours
Good to the grain: baking with whole-grain flours
Author
Boyce, Kim
Publisher
Stewart, Tabori & Chang
Publication Date
2010
Language
English
Book
Show Edition
On Shelf
Port Angeles - Nonfiction (Adult)
641.631 BOYCE
1 available
Sequim - Nonfiction (Adult)
641.631 BOYCE
1 available
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Subjects
Subjects
Baking
Cookery (Cereals)
Cooking (Cereals)
Grain
Table of Contents
From the Book
Whole-wheat flour
Amaranth flour
Barley flour
Buckwheat flour
Corn flour
Kamut flour
Multigrain flour
Oat flour
Quinoa flour
Rye flour
Spelt flour
Teff flour
Jams and compotes.
More Details
Contributors
Bacon, Quentin
Scattergood, Amy,1964
ISBN
9781584798309
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