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    Cooking Books -> Breads

    The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

    Robertson, Laurel
    Fliners, Carol
    Godfrey, Bronwen

    Random House Trade Paperbacks
    Published: October 1985
    ISBN: 0394724348

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    Book Description
    A guide to baking whole-grain breads offers a step-by-step approach to the breadmaking process and includes recipes and baking guidelines for making bread from whole wheat, rye, oats, barley, corn, and other beans, grains, seeds, and nuts.

    From the Back Cover
    "Original, thorough and comprehensive...Should help to demystify the process of baking with whole grains."
    -The New York Times Book Review

    "Here at last is a readable source of information heretofore available only to professional bakers."
    -East West Journal

    "Sets a new standard with clear, easily followed recipes that not only tell you ‘how,' but ‘why.'"

    "We get lots of requests for 100 percent whole-grain... read more --This text refers to the Paperback edition.

    Book Description
    The original, classic cookbook devoted to baking honest, delectable and nutritious whole grain breads. In a special section, the author has compiled a comprehensive and meticulous breadmaking "handbook".

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