Flavor flours: a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours
(Book)
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More Details
Published:
New York : Artisan, [2014].
Format:
Book
Physical Desc:
368 pages : colour illustrations ; 27 cm
Language:
English
ISBN:
9781579655136, 1579655130, 1579655130, 9781579655136 (hbk.), 1579655130 (hbk.)
Notes
General Note
Includes indexes.
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Citations
APA Citation (style guide)
Medrich, A., Klein, M. (. a., & Beisch, L. (2014). Flavor flours: a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours. Artisan.
Chicago / Turabian - Author Date Citation (style guide)Medrich, Alice, Maya (Cookbook author) Klein and Leigh Beisch. 2014. Flavor Flours: A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-wheat Flours. Artisan.
Chicago / Turabian - Humanities Citation (style guide)Medrich, Alice, Maya (Cookbook author) Klein and Leigh Beisch, Flavor Flours: A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-wheat Flours. Artisan, 2014.
MLA Citation (style guide)Medrich, Alice, et al. Flavor Flours: A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-wheat Flours. Artisan, 2014.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
0a511682-d262-8f43-e4bc-d7e80c3dd31f
Record Information
| Last Horizon Extract Time | Sep 07, 2025 02:29:58 PM |
|---|---|
| Last File Modification Time | Sep 07, 2025 02:30:00 PM |
| Last Grouped Work Modification Time | Sep 07, 2025 02:29:57 PM |
MARC Record
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