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Good Bread Is Back : A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It /
This beautifully illustrated book, written by a leading expert on French bread, describes the resurgence of high-quality, artisanal bread in France over the past two decades.
| Autor principal: | |
|---|---|
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
Durham :
Duke University Press,
2006.
|
| Colección: | Book collections on Project MUSE.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a22000004a 4500 | ||
|---|---|---|---|
| 001 | musev2_68606 | ||
| 003 | MdBmJHUP | ||
| 005 | 20230905051107.0 | ||
| 006 | m o d | ||
| 007 | cr||||||||nn|n | ||
| 008 | 090327s2006 ncu o 00 0 eng d | ||
| 020 | |a 9780822388289 | ||
| 020 | |z 9780822338338 | ||
| 020 | |z 9780822359241 | ||
| 035 | |a (OCoLC)317321945 | ||
| 040 | |a MdBmJHUP |c MdBmJHUP | ||
| 041 | 1 | |a eng |h fre | |
| 100 | 1 | |a Kaplan, Steven L. | |
| 240 | 1 | 0 | |a Retour du bon pain. |l English |
| 245 | 1 | 0 | |a Good Bread Is Back : |b A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It / |c Steven Laurence Kaplan ; translated by Catherine Porter. |
| 264 | 1 | |a Durham : |b Duke University Press, |c 2006. | |
| 264 | 3 | |a Baltimore, Md. : |b Project MUSE, |c 2020 | |
| 264 | 4 | |c ©2006. | |
| 300 | |a 1 online resource (384 pages): |b color illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a 1. Good Bread: Practices and Discourses -- 2. Bread: The Double Crisis -- 3. White Bread: A Western Story -- 4. The Enemy -- 5. Bakeries and the State -- 6. Bound to Quarrel, Condemned to Get Along: Millers and Bakers -- 7. Rue Monge Rivals and Other Mavericks. | |
| 520 | |a This beautifully illustrated book, written by a leading expert on French bread, describes the resurgence of high-quality, artisanal bread in France over the past two decades. | ||
| 546 | |a Translated from the French. | ||
| 588 | |a Description based on print version record. | ||
| 650 | 7 | |a Bread. |2 fast |0 (OCoLC)fst01198482 | |
| 650 | 7 | |a COOKING |x Courses & Dishes |x Bread. |2 bisacsh | |
| 650 | 6 | |a Pain |z France. | |
| 650 | 0 | |a Bread |z France. | |
| 651 | 7 | |a France. |2 fast |0 (OCoLC)fst01204289 | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a Project Muse. |e distributor | |
| 830 | 0 | |a Book collections on Project MUSE. | |
| 856 | 4 | 0 | |z Texto completo |u https://projectmuse.uam.elogim.com/book/68606/ |
| 945 | |a Project MUSE - Custom Collection | ||