Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Paperback. Condition: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Published by Fourth Estate, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: WeBuyBooks, Rossendale, LANCS, United Kingdom
Condition: Good. Most items will be dispatched the same or the next working day. Foxing to the pages. Signed by Author(Unverified).
Published by HarperCollins Publishers, United Kingdom, London, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Paperback. Condition: Very Good. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food the staff of life in droves. Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains whats really going on, demystifying the science, sharing a practical bakers craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: medimops, Berlin, Germany
Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: SecondSale, Montgomery, IL, U.S.A.
Condition: Very Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Paperback. Condition: new. New. Fast Shipping and good customer service.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GoldBooks, Denver, CO, U.S.A.
Paperback. Condition: new. New Copy. Customer Service Guaranteed.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Big Bill's Books, Wimberley, TX, U.S.A.
Paperback. Condition: new. Brand New Copy.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GoldenDragon, Houston, TX, U.S.A.
Paperback. Condition: new. Buy for Great customer experience.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: New.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Wizard Books, Long Beach, CA, U.S.A.
Paperback. Condition: new. New.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: As New. Unread book in perfect condition.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: booksXpress, Bayonne, NJ, U.S.A.
Soft Cover. Condition: new.
Published by HarperCollins Publishers, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
Published by Harper Collins Publishers, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Majestic Books, Hounslow, United Kingdom
Condition: New. pp. 384.
Published by HarperCollins Publishers, London, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Grand Eagle Retail, Wilmington, DE, U.S.A.
Paperback. Condition: new. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded.Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food the staff of life in droves.Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains whats really going on, demystifying the science, sharing a practical bakers craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Published by HarperCollins Publishers, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Condition: New. 2009. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Num Pages: 384 pages, Illustrations (chiefly col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 217 x 189 x 38. Weight in Grams: 1260. . . . . .
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Condition: New. In.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Condition: New. Book is in NEW condition. 2.78.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Books Unplugged, Amherst, NY, U.S.A.
Condition: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 2.78.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: New.
Published by HarperCollins Publishers, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Kennys Bookstore, Olney, MD, U.S.A.
Condition: New. 2009. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Num Pages: 384 pages, Illustrations (chiefly col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 217 x 189 x 38. Weight in Grams: 1260. . . . . . Books ship from the US and Ireland.
Published by Harpercollins Publishers, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Revaluation Books, Exeter, United Kingdom
Paperback. Condition: Brand New. 384 pages. 8.58x7.40x1.50 inches. In Stock.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: As New. Unread book in perfect condition.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Arete Books, Melbourne, VIC, Australia
Soft cover. Condition: Fine.
Published by HarperCollins Publishers, London, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: CitiRetail, Stevenage, United Kingdom
Paperback. Condition: new. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded.Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food the staff of life in droves.Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains whats really going on, demystifying the science, sharing a practical bakers craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Published by Harpercollins Publishers Feb 2009, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: AHA-BUCH GmbH, Einbeck, Germany
Taschenbuch. Condition: Neu. Neuware - Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. 'Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Myboeken BV, Duiven, Netherlands
Condition: New. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance â" to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food â" the staff of life â" in droves. âBread Mattersâ offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains whatâs really going on, demystifying the science, sharing a practical bakerâs craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten.
Published by Harpercollins, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: Speedyhen, London, United Kingdom
Condition: NEW.
Published by HarperCollins Publishers, London, 2009
ISBN 10: 0007298498 ISBN 13: 9780007298495
Seller: AussieBookSeller, Truganina, VIC, Australia
Paperback. Condition: new. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded.Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food the staff of life in droves.Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains whats really going on, demystifying the science, sharing a practical bakers craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.