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This collection of nearly 100 recipes from the village bakers of France, Italy, Germany, and regional America are full of healthful and delicious ...Show synopsisThis collection of nearly 100 recipes from the village bakers of France, Italy, Germany, and regional America are full of healthful and delicious departures from the usual array of baked goods. Professional baker Ortiz provides additional assistance with an entire chapter devoted to breadmaking techniques, with easy-to-follow instructions and two-color illustrations.Hide synopsis
Description:First Edition. First edition, Very Good. Used with NO markings...First Edition. First edition, Very Good. Used with NO markings in text. Pasadena's finest independent new and used bookstore.
Description:3rd printing. Gift inscription and blind stamp to title page,...3rd printing. Gift inscription and blind stamp to title page, near fine in near fine price-clipped dust jacket, in mylar cover.
Description:Very Good. No Jacket. Signed by Author Stated first printing....Very Good. No Jacket. Signed by Author Stated first printing. Orange cloth. Lacking dust jacket. SIGNED by the author, with a brief inscription, on the second front endpaper. 306 pp. Color photos throughout. A cookbook providing detailed instruction on the baking of bread, including chapters on ingredients, leavening, technique and procedure, as well as chapters on the breads of France, Italy, Germany and village baking in the United States. VERY GOOD condition. Light wear and a hint of soiling along the extremities. Interior clean and solid.
Description:First Ed thus, so stated. Fine in Wraps: Binding square and...First Ed thus, so stated. Fine in Wraps: Binding square and secure; text clean. Virtually 'As New', showing no flaws. NOT a Remainder, Book-Club, or Ex-Library. 8vo. 306pp. Illustrated by Ann Miya; Photograps by the Author. Paperback: Pictorial Wraps.
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