Book
The easy way to artisan breads and pastries / Avner Laskin ; photography by Josef Salis.
Avner Laskin takes the intimidation out of the baking process with easy-to-follow guidelines. He discusses the raw materials; goes through all the techniques, from kneading to shaping; and covers fermented, sponge and sour doughs.
Record details
- ISBN: 9781402747403
- ISBN: 1402747403
- Physical Description: 160 pages : illustrations ; 24 cm
- Publisher: New York : Sterling ; 2007.
Content descriptions
- General Note:
- Originally published: 2004.Includes index.
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Available copies
- 1 of 1 copy available at Northwest Indian College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lummi Library | TX 769 .L277 2004 | 100000465 | Stacks | Available | - |
| LDR | 01854cam a2200481Ma 4500 | ||
|---|---|---|---|
| 001 | 47215 | ||
| 003 | NWIC | ||
| 005 | 20240904175638.0 | ||
| 008 | 070430r20072005nyua 001 0 eng | ||
| 040 | . | ‡aUKM ‡beng ‡cUKM ‡dJQQ ‡dBTCTA ‡dYDXCP ‡dBAKER ‡dOCL ‡dBDX ‡dOCLCF ‡dOCLCO ‡dOCLCQ ‡dUKMGB ‡dOCLCO ‡dOCLCQ ‡dUKBUR | |
| 015 | . | ‡aGBA733324 ‡2bnb | |
| 016 | 7 | . | ‡a013736240 ‡2Uk |
| 020 | . | ‡a9781402747403 ‡q(pbk.) | |
| 020 | . | ‡a1402747403 ‡q(pbk.) | |
| 035 | . | ‡a(OCoLC)124026049 | |
| 050 | 1 | 4. | ‡aTX769 ‡b.L277 2004 |
| 082 | 0 | 4. | ‡a641.8/15 ‡222 |
| 100 | 1 | . | ‡aLaskin, Avner. |
| 245 | 1 | 4. | ‡aThe easy way to artisan breads and pastries / ‡cAvner Laskin ; photography by Josef Salis. |
| 260 | . | ‡aNew York : ‡bSterling ; ‡aLewes : ‡bGMC Distribution [distributor], ‡c2007. | |
| 300 | . | ‡a160 pages : ‡billustrations ; ‡c24 cm | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡aOriginally published: 2004. | |
| 500 | . | ‡aIncludes index. | |
| 520 | 8 | . | ‡aAvner Laskin takes the intimidation out of the baking process with easy-to-follow guidelines. He discusses the raw materials; goes through all the techniques, from kneading to shaping; and covers fermented, sponge and sour doughs. |
| 650 | 0. | ‡aBread. | |
| 650 | 0. | ‡aBaking. | |
| 650 | 6. | ‡aPain. | |
| 650 | 6. | ‡aCuisson au four. | |
| 650 | 7. | ‡abread. ‡2aat | |
| 650 | 7. | ‡aBaking. ‡2fast ‡0(OCoLC)fst00825632 | |
| 650 | 7. | ‡aBread. ‡2fast ‡0(OCoLC)fst01198482 | |
| 700 | 1 | . | ‡aSalis, Josef. |
| 938 | . | ‡aBaker & Taylor ‡bBKTY ‡c14.95 ‡d11.21 ‡i1402747403 ‡n0006965634 ‡sactive | |
| 938 | . | ‡aBrodart ‡bBROD ‡n06342043 ‡c$14.95 | |
| 938 | . | ‡aBaker and Taylor ‡bBTCP ‡nBK0006965634 | |
| 938 | . | ‡aYBP Library Services ‡bYANK ‡n2544212 | |
| 901 | . | ‡aocn124026049 ‡bOCoLC ‡c47215 ‡tbiblio | |