第 1/1 張圖片
Stanley Ginsberg The Rye Baker (Hardback)
Another great item from Rarewaves USA | Free delivery!
狀況：
安心購物
物品細節
- 物品狀況
- 全新: 全新，未閱讀過和使用過的書籍，狀況完好，不存在缺頁或內頁受損。 查看所有物品狀況定義會在新視窗或分頁中開啟
- Book Title
- Rye Baker
- Publication Name
- The Rye Baker
- Title
- The Rye Baker
- Subtitle
- Classic Breads from Europe and America
- Format
- Hardcover
- ISBN-10
- 0393245217
- EAN
- 9780393245219
- ISBN
- 9780393245219
- Publisher
- Norton & Company, Incorporated, w. w.
- Genre
- Cooking
- Release Date
- 30/09/2016
- Release Year
- 2016
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 1.2in
- Item Length
- 10.3in
- Item Width
- 8.3in
- Item Weight
- 51.8 Oz
- Publication Year
- 2016
- Topic
- Regional & Ethnic / European, Regional & Ethnic / Jewish & Kosher, Regional & Ethnic / American / General, Courses & Dishes / Bread, Methods / Baking
- Number of Pages
- 416 Pages
關於產品
Product Information
"A must-have for all serious bread bakers; an instant classic."--Peter Reinhart, author of Bread Revolution
Product Identifiers
Publisher
Norton & Company, Incorporated, w. w.
ISBN-10
0393245217
ISBN-13
9780393245219
eBay Product ID (ePID)
219651622
Product Key Features
Book Title
Rye Baker
Format
Hardcover
Language
English
Topic
Regional & Ethnic / European, Regional & Ethnic / Jewish & Kosher, Regional & Ethnic / American / General, Courses & Dishes / Bread, Methods / Baking
Publication Year
2016
Genre
Cooking
Number of Pages
416 Pages
Dimensions
Item Length
10.3in
Item Height
1.2in
Item Width
8.3in
Item Weight
51.8 Oz
Additional Product Features
Lc Classification Number
Tx769.G554 2016
Reviews
Rye breads are back, as they rightly should be. In The Rye Baker, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic., As a huge fan of baking with rye, I dug deep into Stanley's illuminations on the history of the grain: a transporting story told through centuries of techniques employed to make the most of this hearty grain. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre., Among the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work., Rye breads are back, as they rightly should be. In The Rye Baker, Stanley Ginsberg has given us everything we need to know about this most misunderstood and fascinating grain, along with a complete collection of superb formulas for every variation of rye bread imaginable. This book is a must-have for all serious bread bakers; an instant classic. -- Peter Reinhart, author of Bread Revolution As a huge fan of baking with rye, I dug deep into Stanley's illuminations on the history of the grain: a transporting story told through centuries of techniques employed to make the most of this hearty grain. The baking journey starts with the chemistry of sours, soakers, sponges, and scalds; then takes you around the world for a master class of the genre. -- Chad Robertson, author of Tartine Bread and owner of Tartine Bakery Among the profusion of recently published baking books, a fair bit of chaff has been mixed in with the grain. For Stanley Ginsberg, rye is the grain of choice, and his book The Rye Baker is a tall and healthy stalk. Although we disagree now and again (for instance, I personally do not endorse vital wheat gluten or clear flour), there is no doubt that Stanley has made an important and durable contribution, and I congratulate and thank him for his excellent work. -- Jeffrey Hamelman, bakery director, King Arthur Flour Company, and author of Bread: A Baker's Book of Techniques and Recipes
Copyright Date
2016
Lccn
2016-012495
Dewey Decimal
641.815
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
賣家提供的物品說明
運費與處理費
物品無法運送到美國
物品所在地：
60502, 美國
運送地點
中國, 中國台灣, 中國澳門, 中國香港, 中非共和國, 丹麥, 乍德, 亞塞拜疆共和國, 亞美尼亞, 伊拉克, 伯利茲, 佛得角群島, 保加利亞, 克羅地亞共和國, 全球, 冰島, 列支敦士登, 利比利亞, 剛果共和國, 剛果民主共和國, 加納, 加蓬共和國, 匈牙利, 南非, 南韓, 博茨瓦納, 卡塔爾, 印尼, 印度, 危地馬拉, 厄瓜多爾, 厄立特里亞, 吉布提, 吉爾吉斯, 哈薩克, 哥倫比亞, 哥斯達黎加, 喀麥隆, 圖瓦盧, 土庫斯安德凱科斯群島, 土庫曼, 土耳其, 圭亞那, 坦桑尼亞, 埃及, 埃塞俄比亞, 基里巴斯, 塔吉克, 塞內加爾, 塞拉利昂, 塞浦路斯, 塞爾維亞, 塞舌爾, 多哥, 多明尼加, 多明尼加共和國, 孟加拉, 安哥拉, 安圭拉島, 安提瓜和巴布達, 安道爾, 尼加拉瓜, 尼日利亞, 尼日爾, 尼泊爾, 巴哈馬, 巴基斯坦, 巴布亞新畿內亞, 巴拉圭, 巴拿馬, 巴林, 布基納法索, 布隆迪, 希臘, 帛琉, 幾內亞, 幾內亞比索, 庫克群島, 愛沙尼亞, 所羅門群島, 拉脫維亞, 挪威, 捷克共和國, 摩洛哥, 摩爾多瓦, 摩納哥, 斐濟, 斯威士蘭, 斯洛伐克, 斯洛文尼亞, 斯瓦爾巴群島和揚馬延島, 斯里蘭卡, 新加坡, 日本, 智利, 柬埔寨, 格恩西島, 格陵蘭, 格雷納達, 格魯吉亞, 梵蒂岡, 比利時, 毛里求斯, 沙特阿拉伯, 波多黎各, 波斯尼亞和黑塞哥維那, 波蘭, 泰國, 津巴布韋, 洪都拉斯, 海地, 湯加, 澤西島, 烏干達, 烏拉圭, 烏茲別克, 牙買加, 特里尼達和多巴哥, 玻利維亞, 瑙魯, 瑞典, 瓦利斯和富圖納群島, 瓦努阿圖, 甘比亞, 百慕達群島, 盧旺達, 盧森堡, 直布羅陀, 福克蘭群島（馬爾維納斯）, 科威特, 科特迪瓦（象牙海岸）, 秘魯, 突尼斯, 立陶宛, 米克羅尼西亞, 約旦, 納米比亞, 紐埃, 紐西蘭, 索馬里, 羅馬尼亞, 美屬薩摩亞, 美屬處女島, 聖基茨-尼維斯, 聖文森和格瑞那丁, 聖皮耶與密克隆群島, 聖盧西亞, 聖赫倫那島, 聖馬力諾, 肯亞, 芬蘭, 英屬維爾京群島, 茅利塔尼亞, 荷屬安地列斯群島, 莫桑比克, 菲律賓, 萊索托, 葛摩, 葡萄牙, 蒙古, 蒙特色拉特島, 薩爾瓦多, 蘇里南, 西撒哈拉, 西薩摩亞, 貝寧, 贊比亞, 赤道幾內亞, 越南, 開曼群島, 關島, 阿拉伯聯合酋長國, 阿曼, 阿根廷, 阿爾及利亞, 阿爾巴尼亞, 阿魯巴, 馬來西亞, 馬其頓, 馬拉維, 馬爾代夫, 馬約特島, 馬紹爾群島, 馬耳他, 馬達加斯加, 馬里, 黎巴嫩, 黑山
排除：
不丹, 也門, 以色列, 俄羅斯聯邦, 利比亞, 墨西哥, 奧地利, 委內瑞拉, 寮國, 巴西, 巴貝多, 德國, 意大利, 愛爾蘭, 新喀里多尼亞, 汶萊, 法國, 法屬圭亞那, 法屬玻里尼西亞, 澳洲, 烏克蘭, 瑞士, 瓜德羅普島, 留尼汪島, 白俄羅斯, 美國, 英國, 荷蘭, 西班牙, 阿富汗, 馬提尼克島
| 處理時間 |
|---|
| 通常會在收到所有款項後的 6 個工作日內發貨。 |
| 稅項 |
|---|
| 結賬時相關稅項可能適用。 進一步了解進一步了解為 eBay 購物繳稅。 |
物品編號 315045053310 的銷售稅
物品編號 315045053310 的銷售稅
賣家會對寄往以下各州的物品收取銷售稅：
| 州／省 | 銷售稅稅率 |
|---|
退貨政策
| 收到物品後聯絡賣家的期限： |
|---|
| 30 日 |
買家負責支付退貨運費。
賣家信用評價 （63,040）
r***r (1695)- 買家留下的信用評價。
過去 1 個月
購買已獲認證
Great Book. Excellent Transaction. Thanks!
t***a (1)- 買家留下的信用評價。
過去 1 個月
購買已獲認證
Perfect condition. Thank you very much.
d***k (76)- 買家留下的信用評價。
過去 1 個月
購買已獲認證
A+++