| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run06.mrc:147276718:2986 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run06.mrc:147276718:2986?format=raw |
LEADER: 02986cam a2200601 i 4500
001 ocn894557527
003 OCoLC
005 20180717100429.0
007 ta
008 141104s2015 nyua 001 0 eng
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037 $bRandom House Inc, Attn Order Entry 400 Hahn rd, Westminster, MD, USA, 21157$nSAN 201-3975
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050 00 $aTX809.W45$bB37 2015
082 00 $a641.6/311$223
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100 1 $aBartolucci, Carla.
245 10 $aEinkorn :$brecipes for nature's original wheat /$cCarla Bartolucci ; photographs by Clay McLachlan.
250 $aFirst edition.
264 1 $aNew York :$bClarkson Potter/Publishers,$c[2015]
300 $axii, 227 pages :$bcolor illustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aWorking with einkorn flour -- Breads & crackers -- Quick breads & breakfast -- Cookies & cakes -- Pies, tarts, pastries & pudding -- Pizza, pasta, & savory main dishes-- Street food.
520 $aThe only wheat in existence that has never been hybridized, einkorn is an ancient grain that is a true gift for many who suffer from gluten sensitivity. Bartolucci shares recipes for this little-known, nutrient-packed grain and its flour. She shares tips for using it to its full baking and cooking potential.
650 0 $aCooking (Wheat)
650 0 $aWheat$xHeirloom varieties.
655 7 $aCookbooks.$2lcgft
700 1 $aMcLachlan, Clay,$ephotographer.
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