Flavor flours: a new way to bake with teff, buckwheat, sorghum, other whole & ancient grains, nuts & non-wheat flours
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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. New York, 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. New York, 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. New York, 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. New York, 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 | Nov 22, 2024 08:49:02 AM |
|---|---|
| Last File Modification Time | Nov 22, 2024 08:49:02 AM |
| Last Grouped Work Modification Time | Nov 22, 2024 08:49:01 AM |
MARC Record
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