Meyer's Bakery
bread and baking in the Nordic kitchen
Book - 2017
Meyer shares his knowledge of bread and baking. He begins with the simple idea that bread made with lots whole grain and slow fermentation is one of the healthiest things we can eat-- and everyone can learn to make it. Building around four types of dough, he provides recipes that will expand your range with Nordic baking in its many forms.
Saved in:
Holdings -
South Hill
Barcode | Status | Material Type | CallNumber | Availability |
---|---|---|---|---|
37413317304204 | Available | Non-fiction | 641.815 MEYER | Place a Hold |
Main Author: | |
---|---|
Format: | Book |
Language: | English Danish |
Published: |
London :
Mitchell Beazley,
2017.
|
Subjects: |
MARC
LEADER | 00000cam a2200000Ii 4500 | ||
---|---|---|---|
001 | 653887 | ||
005 | 20190307114100.0 | ||
008 | 170312s2017 enka 001 0 eng d | ||
019 | |a 975415837 |a 990030345 | ||
020 | |a 9781784722715 |q hardcover | ||
020 | |a 1784722715 |q hardcover | ||
020 | |a 1784723541 | ||
020 | |a 9781784723545 | ||
035 | |a (OCoLC)975486439 |z (OCoLC)975415837 |z (OCoLC)990030345 | ||
040 | |a BTCTA |b eng |e rda |c BTCTA |d YDX |d CPL |d NYP |d ILC |d SINLB |d TXWBR |d WKM | ||
041 | 1 | |a eng |h dan | |
043 | |a ev----- | ||
049 | |a UAGA | ||
082 | 0 | 4 | |a 641.815 |2 23 |
092 | 0 | |a 641.815 MEYER | |
100 | 1 | |a Meyer, Claus |c (Cook), |e author. | |
240 | 1 | 0 | |a Meyers bageskole. |l English |
245 | 1 | 0 | |a Meyer's Bakery : |b bread and baking in the Nordic kitchen / |c Claus Meyer. |
264 | 1 | |a London : |b Mitchell Beazley, |c 2017. | |
300 | |a 296 pages : |b illustrations (some color) ; |c 28 cm | ||
336 | |a text |b txt |2 rdacontent | ||
336 | |a still image |b sti |2 rdacontent | ||
337 | |a unmediated |b n |2 rdamedia | ||
338 | |a volume |b nc |2 rdacarrier | ||
546 | |a In English, translated from the Danish. | ||
500 | |a Translation of: Meyers bageskole. | ||
500 | |a "Originally published in Danish in 2014 by Lindhardt og Ringof"--Colophon. | ||
505 | 0 | |a Baking equipment -- Organic principles -- Grain -- Starters -- Wheat breads -- Whole grain breads -- Rye breads -- Enriched dough -- Other baked goods -- Leftovers -- Useful information -- Useful addresses. | |
520 | |a Meyer shares his knowledge of bread and baking. He begins with the simple idea that bread made with lots whole grain and slow fermentation is one of the healthiest things we can eat-- and everyone can learn to make it. Building around four types of dough, he provides recipes that will expand your range with Nordic baking in its many forms. | ||
500 | |a Includes index. | ||
610 | 2 | 0 | |a Meyers Bageri. |
650 | 0 | |a Bread. | |
650 | 0 | |a Baking. | |
650 | 0 | |a Cooking, Scandinavian. | |
650 | 0 | |a Cooking (Natural foods) | |
655 | 7 | |a Cookbooks. |2 lcgft | |
998 | |a 2017.12.20 | ||
999 | f | f | |i ae2ad080-1b63-54e8-982c-1a668c98ecf7 |s 456f4c69-7c91-5c61-b9a3-e77399ef716e |t 0 |
952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d South Hill |t 0 |e 641.815 MEYER |h Dewey Decimal classification |i Non-fiction |j None |m 37413317304204 |