Buehler, Emily  | Two Blue Books

53,990원  | 20210901  | 9780977806881

Bread Science?is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to?.?.?.

Weller, Melissa  | Knopf Publishing Group

53,070원  | 20241105  | 9780593320402

Natalya Syanova  | Fair Winds Press (MA)

38,160원  | 20211019  | 9780760371473

Sourdough Baking with Kids brings the tradition of baking bread into your home by introducing kids to the kitchen and sharing easy tips for creating sourdough starter and recipes for sourdough loaves and baked goods.

Newman, Karyn Lynn  | Countryman Press

53,440원  | 20220125  | 9781682687000

Provides a review of recent theoretical and practical progress on systems that employ erasure codes for distributed storage. Starting with coverage of the key challenges and research problems, the authors give an overview of different models and approaches that have been developed to quantify latency of erasure-coded storage.

 | Prairie Hearth Publishing LLC

46,540원  | 20220318  | 9780578392837

Nothing tastes better than soft, fluffy homemade bread. And nothing is more disappointing than putting time and effort into making a loaf that turns out heavy and dry. That's why I have worked tirelessly to combine the art and the science of baking bread to produce loaves that are both tasty and beautiful.

 | LIGHTNING SOURCE UK LTD

46,560원  | 99991230  | 9781792386749

Nothing tastes better than soft, fluffy homemade bread. And nothing is more disappointing than putting time and effort into making a loaf that turns out heavy and dry. That's why I have worked tirelessly to combine the art and the science of baking bread to produce loaves that are both tasty and beautiful.

BLACK  | Kessinger Publishing

77,800원  | 20091207  | 9781120833426

This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages.

 | Real Science-4-Kids

23,610원  | 20200608  | 9781950415540

In Mushrooms, Molds, and Bread Bugs! young readers are introduced to mushrooms, molds, and yeast, which are types of fungi. Fungi are found almost everywhere. Some are edible and some are poisonous. Fungi come in different sizes, from very small to very big. They do not make their own food but instead eat dead plants and animals, breaking them down into atoms and molecules which are left in the soil. Plants use these atoms and molecules to make food. Mushrooms are connected in the soil.

Myhrvold, Nathan, Francisco Migoya  | Cooking Lab

1,047,650원  | 20171107  | 9780982761052

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date.

 | CRC Press

0원  | 20080904  | 9781420084085

Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.

 | CRC Press

0원  | 20041229  | 9780849337710

Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.