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- catalog abstract "Describes the principles of making bread with naturally fermented dough, providing an understanding of the properties of sourdough ingredients and the natural fermentation process, explaining how to build and use masonry ovens, and including visits to bakeries across the country.".
- catalog contributor b11607403.
- catalog contributor b11607404.
- catalog contributor b11607405.
- catalog created "c1999.".
- catalog date "1999".
- catalog date "c1999.".
- catalog dateCopyrighted "c1999.".
- catalog description "Describes the principles of making bread with naturally fermented dough, providing an understanding of the properties of sourdough ingredients and the natural fermentation process, explaining how to build and use masonry ovens, and including visits to bakeries across the country.".
- catalog description "Includes bibliographical references and index.".
- catalog description "Looking for Real Bread, Finding Masonry Ovens -- Naturally Fermented Hearth Bread -- Visit : Upland Bakers, Marshfield, Vermont -- Bread Grains and Flours -- Visit : Giusto's Specialty Foods, South San Francisco, California -- Leavens and Doughs -- Visit : Sands, Taylor, & Wood (King Arthur Flour), Norwich, Vermont -- Dough Development -- Visit : Acme Baking Company, Berkeley, California -- Baking, Ovens, and Bread -- Visit : Consulting and Marketing Services, South San Francisco, California -- Masonry Ovens of Europe and America -- Visits : American Flatbread, Warren, Vermont ; The Cheese Board, Berkeley, California -- Preparing to Build a Masonry Oven -- Visits : Mugnaini Imports, Watsonville, California ; San Juan Bakery, San Juan Bautista, California ; and HomeFires Bakery, Leavenworth, Washington -- Masonry Materials, Tools, and Methods -- Visit : Café Beaujolais, Mendocino, California -- Oven Construction -- Visit : Depot Town Sourdough Bakery, Ypsilanti, Michigan -- Oven Management -- Visits : Della Fattoria, Petaluma, California ; Rani and Keith, Garberville, California -- A Day in the Life at the Bay Village Bakery -- Bakers' Resource : Sourdough Microbiology.".
- catalog extent "xvii, 253 p. :".
- catalog identifier "1890132055 (alk. paper)".
- catalog issued "1999".
- catalog issued "c1999.".
- catalog language "eng".
- catalog publisher "White River Junction, VT : Chelsea Green Pub. Co.,".
- catalog subject "641.8/15 21".
- catalog subject "Bread.".
- catalog subject "Stoves.".
- catalog subject "TX769 .W638 1999".
- catalog tableOfContents "Looking for Real Bread, Finding Masonry Ovens -- Naturally Fermented Hearth Bread -- Visit : Upland Bakers, Marshfield, Vermont -- Bread Grains and Flours -- Visit : Giusto's Specialty Foods, South San Francisco, California -- Leavens and Doughs -- Visit : Sands, Taylor, & Wood (King Arthur Flour), Norwich, Vermont -- Dough Development -- Visit : Acme Baking Company, Berkeley, California -- Baking, Ovens, and Bread -- Visit : Consulting and Marketing Services, South San Francisco, California -- Masonry Ovens of Europe and America -- Visits : American Flatbread, Warren, Vermont ; The Cheese Board, Berkeley, California -- Preparing to Build a Masonry Oven -- Visits : Mugnaini Imports, Watsonville, California ; San Juan Bakery, San Juan Bautista, California ; and HomeFires Bakery, Leavenworth, Washington -- Masonry Materials, Tools, and Methods -- Visit : Café Beaujolais, Mendocino, California -- Oven Construction -- Visit : Depot Town Sourdough Bakery, Ypsilanti, Michigan -- Oven Management -- Visits : Della Fattoria, Petaluma, California ; Rani and Keith, Garberville, California -- A Day in the Life at the Bay Village Bakery -- Bakers' Resource : Sourdough Microbiology.".
- catalog title "The bread builders : hearth loaves and masonry ovens / Daniel Wing and Alan Scott.".
- catalog type "text".