UsedAcceptable. The item is fairly worn but still readable. The book may have some cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, sunburn, stains, water damage, bent, torn, damaged binding, dent). - The dust jacket if present, may be marked, and have considerable heavy wear. – The book might be ex-library copy, and may have the markings and stickers associated from the library - The book may have considerable highlights/notes/underlined pages but the text is legible - Accessories such as CD, codes, toys, may not be included - Safe and Secure Mailer - No Hassle Return ISBN 1580089984 9781580089982 [US]

Used - isbn: 1580089984 - isbn13: 9781580089982 Ten Speed Press

Hardback. Good. ISBN 1580089984 9781580089982 [GB]

ISBN10: 1580089984, ISBN13: 9781580089982, [publisher: Ten Speed Press] Hardcover The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
[Goring-By-Sea, WS, United Kingdom] [Publication Year: 2009]

Ten Speed Press, September Date: 2009. Hardcover. VG/Very Good. used hardcover in a dust jacket. jacket is slightly worn about the edges, but with no tears and not price clipped. pages and binding are clean, straight and tight. there are no marks to the text or other serious flaws. 2009. Ten Speed Press ISBN 1580089984 9781580089982 [US]

Ten Speed Press, Date: 2009-09-29. NO-VALUE. hardcover. Used:Good. 2009. Ten Speed Press ISBN 1580089984 9781580089982 [US]

ISBN10: 1580089984, ISBN13: 9781580089982, [publisher: Random House USA Inc] Hardcover New Book. Shipped from UK. Established seller since 2000.
[Fairford, GLOS, United Kingdom] [Publication Year: 2009]

Ten Speed Press. New. Special order direct from the distributor Ten Speed Press ISBN 1580089984 9781580089982 [CA]

ISBN10: 1580089984, ISBN13: 9781580089982, [publisher: Random House USA Inc Okt 2009] Hardcover Neuware - The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into 'Do Ahead' and 'On Baking Day' sections, making every step-from preparation through pulling pans from the oven-a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these ...
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Random House USA Inc 10/27/2009 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

ISBN10: 1580089984, ISBN13: 9781580089982, [publisher: Random House USA Inc Okt 2009] Hardcover Neuware - The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into 'Do Ahead' and 'On Baking Day' sections, making every step-from preparation through pulling pans from the oven-a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these ...
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ISBN10: 1580089984, ISBN13: 9781580089982, [publisher: Random House USA Inc] Hardcover Num Pages: 208 pages, 75 full-color photos, 50 recipes. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 259 x 214 x 21. Weight in Grams: 976. . 2009. 01st Edition. Hardcover. . . . . Books ship from the US and Ireland.
[Olney, MD, U.S.A.] [Publication Year: 2009]