Local breads : sourdough and whole-grain recipes from Europe's best artisan bakers
(Book)
Author
Contributors
Published
New York : W. W. Norton, [2007].
Edition
First edition.
ISBN
9780393050554, 0393050556
Physical Desc
xii, 355 pages, 32 unnumbered pages of plates : illustrations (some color) ; 27 cm
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Cumberland - Non-Fiction (2nd Floor) | 1524 COOKING-BREAD-LEA | On Shelf |
| Lincoln - Adult Non-Fiction | 641.815 Lea | On Shelf |
| Newport - Adult Non-Fiction | 641.815 Lea | On Shelf |
| Portsmouth - Adult Non-Fiction | 641.815 LEA | On Shelf |
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More Details
Published
New York : W. W. Norton, [2007].
Format
Book
Edition
First edition.
Language
English
ISBN
9780393050554, 0393050556
Notes
General Note
Includes index.
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Citations
APA Citation, 7th Edition (style guide)
Leader, D., & Chattman, L. (2007). Local breads: sourdough and whole-grain recipes from Europe's best artisan bakers (First edition.). W. W. Norton.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Leader, Daniel and Lauren. Chattman. 2007. Local Breads: Sourdough and Whole-grain Recipes From Europe's Best Artisan Bakers. W. W. Norton.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Leader, Daniel and Lauren. Chattman. Local Breads: Sourdough and Whole-grain Recipes From Europe's Best Artisan Bakers W. W. Norton, 2007.
MLA Citation, 9th Edition (style guide)Leader, Daniel., and Lauren Chattman. Local Breads: Sourdough and Whole-grain Recipes From Europe's Best Artisan Bakers First edition., W. W. Norton, 2007.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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