This universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flourmilling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal to drop scones and croissants.

Binding: Hardback;624 pages; Publisher: Grub Street Publishing; Classification: WBVS; Weight: 1010 g; Dimensions: 205 x 140 x 45

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