Nonfiction » Cooking, Food, Wine, Spirits » Baking

Waggy Dog Bakehouse Organic Dog Treats Cookbook
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Price: $9.99 USD. Words: 4,980. Language: Australian English. Published: April 22, 2014. Category: Nonfiction » Cooking, Food, Wine, Spirits » Baking
Bake your own dog treats and spoil your pooch with these delicious and healthy organic recipes! Suitable for most dogs including those with common allergies, this book is the perfect gift for all dog lovers.Includes: Grain and dairy-free recipes and tips; Ingredients and nutritional benefits; Birthday cakes and biscuits; Doggy dairy-free ice-cream and Holiday gifts.
Recipes from Together for Christmas by Lisa Plumley
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Price: $0.99 USD. Words: 5,870. Language: English. Published: February 12, 2013. Category: Nonfiction » Cooking, Food, Wine, Spirits » Baking
Official version featuring Kristen Miller's delicious recipes for pies-in-a-jar as served at the (fictional) Galaxy Diner in Kismet, Michigan. Also includes a bonus first-chapter excerpt from Together for Christmas and a complete Lisa Plumley book list.
Wild Bread - That's Sourdough
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Price: $7.99 USD. Words: 19,380. Language: English. Published: July 6, 2014. Category: Nonfiction » Cooking, Food, Wine, Spirits » Baking
This e-book will guide you through how to build a sourdough starter and new techniques for the home bread baker. The introduction will take you on a historical journey of bread followed by numerous recipes representing the entire range of sourdough baking...breads, rolls, biscuits, pancakes, pastries and desserts! More than thirty gourmet artisan sourdough baking recipes are offered.
About the Baguette: Exploring the Origin of a French National Icon
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Price: $2.99 USD. Words: 30,940. Language: English. Published: July 14, 2012. Category: Nonfiction » Cooking, Food, Wine, Spirits » Baking
Where did the baguette come from? A simple enough question, but this search for an answer ranges from the long breads of Babylon and Egypt to the first long (but wide) breads in France to the gradual evolution of long narrow breads from the eighteenth into the twentieth century, resulting in both the roll-sized "flute" and the gigantic jockos of the nineteenth century.