The fundamental techniques of classic bread baking  
the French Culinary Institute 
 - New York  Stewart, Tabori & Chang  c2011 
 - 351 p.   col. ill.   24 x 26 cm 
<br/><br/>German and middle European breads -- Gluten-free formulas -- Classic Italian breads -- Classic French breads -- Advanced bread formulas. 
<br/><br/><label>ISBN: </label>9781584799344 (alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread.
<br/><br/><label>Dewey Class. No.: </label>641.815 FUN