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Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours Alice Medrich
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Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
Alice Medrich
Alice Medrich’s groundbreaking work, which won the James Beard Award for the best book of 2014 in baking and desserts, is now publishing in paperback with a new title that highlights gluten-free baking.
352 pages, 100 colour photographs
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 3 de octubre de 2017 |
| ISBN13 | 9781579658069 |
| Editores | Workman Publishing |
| Páginas | 368 |
| Dimensiones | 191 × 254 × 23 mm · 1,18 kg |
| Lengua | Inglés |
