LEADER 00000cam  2200433Ii 4500 
001    975486439 
003    OCoLC 
005    20171204121753.0 
008    170312s2017    enka          001 0 eng d 
020    9781784722715|q(hardcover) 
020    1784722715|q(hardcover) 
035    (OCoLC)975486439|z(OCoLC)975415837|z(OCoLC)990030345 
040    BTCTA|beng|erda|cBTCTA|dYDX|dCPL|dNYP|dILC|dUtOrBLW 
041 1  eng|hdan 
043    ev----- 
082 04 641.815|223 
092    641.815|bMEY 
100 1  Meyer, Claus|c(Cook),|eauthor. 
245 10 Meyer's Bakery :|bbread and baking in the Nordic kitchen /
       |cClaus Meyer. 
264  1 London :|bMitchell Beazley,|c2017. 
300    296 pages :|billustrations (some color) ;|c28 cm 
336    text|btxt|2rdacontent 
336    still image|bsti|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    In English, translated from the Danish. 
500    Translation of: Meyers bageskole. 
500    "Originally published in Danish in 2014 by Lindhardt og 
       Ringof"--Colophon. 
500    Includes index. 
505 00 |tBaking equipment --|tOrganic principles --|tGrain --
       |tStarters --|tWheat breads --|tWhole grain breads --|tRye
       breads --|tEnriched dough --|tOther baked goods --
       |tLeftovers --|tUseful information --|tUseful addresses. 
520    Meyer shares his knowledge of bread and baking. He begins 
       with the simple idea that bread made with lots whole grain
       and slow fermentation is one of the healthiest things we 
       can eat-- and everyone can learn to make it. Building 
       around four types of dough, he provides recipes that will 
       expand your range with Nordic baking in its many forms. 
610 20 Meyers Bageri. 
650  0 Bread. 
650  0 Cooking, Scandinavian. 
650  0 Cooking (Natural foods) 
655  7 Cookbooks.|2lcgft 
730 0  Meyers bageskole.|lEnglish.