Good to the Grain: Baking with Whole-Grain Flours
(Adobe EPUB eBook, Kindle Book, Libby Read)

Book Cover
Average Rating
Author
Contributors
Boyce, Kim Author
Scattergood, Amy Author
Bacon, Quentin Photographer
Status
Available from Libby

Description

Loading Description...

Also in this Series

Checking series information...

Formats

Adobe EPUB eBook
Works on all eReaders (except Kindles), desktop computers and mobile devices with with reading apps installed.
Size 24.57 MB
Kindle Book
Works on Kindles and devices with a Kindle app installed.
Libby Read

More Like This

Loading more titles like this title...

More Details

Published
ABRAMS, Inc. , 2011.
Format
EPUB, Kindle Book, Libby Read
Street Date
11/23/2011
Language
English
ISBN
9781613121290

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

Boyce, K., Scattergood, A., & Bacon, Q. (2011). Good to the Grain: Baking with Whole-Grain Flours . ABRAMS, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Boyce, Kim, Amy Scattergood and Quentin Bacon. 2011. Good to the Grain: Baking With Whole-Grain Flours. ABRAMS, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Boyce, Kim, Amy Scattergood and Quentin Bacon. Good to the Grain: Baking With Whole-Grain Flours ABRAMS, Inc, 2011.

MLA Citation, 9th Edition (style guide)

Boyce, Kim, Amy Scattergood, and Quentin Bacon. Good to the Grain: Baking With Whole-Grain Flours ABRAMS, Inc., 2011.

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.

Copy Details

LibraryOwnedAvailable
Shared Digital Collection11

Staff View

Loading Staff View.