Doboin Nathaniel (33 results)
- Hardcover
Seller: Zoom Books Company, Lynden, WA, U.S.A.Zoom Books Company
Contact seller5-star sellerCondition: Used - Very good
US$ 23.11
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
- Hardcover
Seller: Better World Books, Mishawaka, IN, U.S.A.Better World Books
Contact seller5-star sellerCondition: Used - Good
US$ 27.08
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
- Hardcover
Seller: Goodwill of Greater Milwaukee and Chicago, Racine, WI, U.S.A.Goodwill of Greater Milwaukee and Chicago
Contact seller5-star sellerCondition: Used - Good
US$ 24.94
US$ 3.00 shippingShips within U.S.A.Quantity: 1 available
Condition: good. Book is considered to be in good or better condition. The actual cover image may not match the stock photo. Hard cover books may show signs of wear on the spine, cover or dust jacket. Paperback book may show signs of wear on spine or cover as well as having a slight bend, curve or creasing to it. Book should hav…e minimal to no writing inside and no highlighting. Pages should be free of tears or creasing. Stickers should not be present on cover or elsewhere, and any CD or DVD expected with the book is included. Book is not a former library copy.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 29.09
US$ 2.64 shippingShips within U.S.A.Quantity: 2 available
Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
US$ 26.99
US$ 7.93 shippingShips from United Kingdom to U.S.A.Quantity: 10 available
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
US$ 31.59
US$ 2.64 shippingShips within U.S.A.Quantity: 2 available
Condition: New.
- Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
US$ 34.24
Free ShippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techn…iques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring a range of breads, biscuits, and pastries-including focaccias, pissaladieres, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Gluten-Free Baking is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, looking at a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Gluten-Free Baking explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-which includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Gluten-Free Baking gives you permission to indulge. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
US$ 35.37
Free ShippingShips from United Kingdom to U.S.A.Quantity: 5 available
Hardback. Condition: New. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb… softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries-including focaccias, pissaladières, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
US$ 29.48
US$ 8.79 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: New.
- Hardcover
Seller: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
Contact seller5-star sellerCondition: New
US$ 39.29
Free ShippingShips within U.S.A.Quantity: 2 available
Hardback. Condition: New. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb… softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries-including focaccias, pissaladières, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 26.21
US$ 16.90 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Brand New. 192 pages. 10.00x7.50x0.75 inches. In Stock.
- Hardcover
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.
Contact seller5-star sellerCondition: New
US$ 32.95
US$ 11.03 shippingShips from Ireland to U.S.A.Quantity: Over 20 available
Condition: New. 2022. Hardback. . . . . .
- Hardcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
Contact seller5-star sellerCondition: New
US$ 23.60
US$ 20.94 shippingShips from United Kingdom to U.S.A.Quantity: 10 available
Hardcover. Condition: New.
- Hardcover
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
Contact seller5-star sellerCondition: Used - Good
US$ 35.13
Free ShippingShips within U.S.A.Quantity: 1 available
Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 26.49
US$ 20.27 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Condition: New.
- Hardcover
Seller: Chiron Media, Wallingford, United KingdomChiron Media
Contact seller5-star sellerCondition: New
US$ 25.98
US$ 20.94 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Hardcover. Condition: New.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
US$ 31.09
US$ 16.19 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: New. In.
- Hardcover
Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
Contact seller5-star sellerCondition: New
US$ 36.84
US$ 10.50 shippingShips within U.S.A.Quantity: Over 20 available
Condition: New. 2022. Hardback. . . . . . Books ship from the US and Ireland.
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 31.10
US$ 20.27 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
US$ 43.05
US$ 11.56 shippingShips from Germany to U.S.A.Quantity: 3 available
Condition: New.
- Hardcover
Seller: medimops, Berlin, Germanymedimops
Contact seller5-star sellerCondition: Used - Good
US$ 30.29
US$ 11.61 shippingShips from Germany to U.S.A.Quantity: 3 available
Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 50.43
US$ 3.99 shippingShips within U.S.A.Quantity: 3 available
Condition: New.
- Hardcover
Seller: THE SAINT BOOKSTORE, Southport, United KingdomTHE SAINT BOOKSTORE
Contact seller5-star sellerCondition: New
US$ 31.41
US$ 25.88 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
Hardback. Condition: New. New copy - Usually dispatched within 4 working days.
- Hardcover
Seller: medimops, Berlin, Germanymedimops
Contact seller5-star sellerCondition: Used - Very good
US$ 32.91
US$ 11.61 shippingShips from Germany to U.S.A.Quantity: 1 available
Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 37.84
US$ 35.42 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. Neuware - With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. In breadmaking, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness an…d crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring a range of breads, biscuits, and pastriesincluding focaccias, pissaladières, muffins, and chouquettesall made from rice and other naturally gluten-free flours. With a preface by Alain Ducasse, Gluten-Free Baking is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, looking at a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Gluten-Free Baking explores the ins and outs of making bread, then shares 40 sweet and savory recipesfrom buckwheat bread and ginger mint cookies to seed crackers and coconut macaroonswhich include five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment, and filled with delicious full-color photographs by Louis Laurent Grandadam, Gluten-Free Baking gives you permission to indulge.
- Hardcover
Seller: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contact seller5-star sellerCondition: New
US$ 36.05
US$ 37.00 shippingShips from Australia to U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techn…iques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring a range of breads, biscuits, and pastries-including focaccias, pissaladieres, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Gluten-Free Baking is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, looking at a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Gluten-Free Baking explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-which includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Gluten-Free Baking gives you permission to indulge. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Hardcover
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
Contact seller5-star sellerCondition: New
US$ 26.51
US$ 50.01 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: new. Hardcover. In bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb softness just right. However, a free-thinking duo has defied this rule by inventing new techn…iques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring a range of breads, biscuits, and pastries-including focaccias, pissaladieres, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Gluten-Free Baking is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, looking at a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Gluten-Free Baking explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-which includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Gluten-Free Baking gives you permission to indulge. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakery. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Hardcover
Seller: Speedyhen, Hertfordshire, United KingdomSpeedyhen
Contact seller5-star sellerCondition: New
US$ 26.56
US$ 55.42 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: NEW.
- Hardcover
Seller: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
Contact seller5-star sellerCondition: New
US$ 42.31
US$ 50.00 shippingShips within U.S.A.Quantity: 2 available
Hardback. Condition: New. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb… softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries-including focaccias, pissaladières, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.
- Hardcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
US$ 34.12
US$ 87.86 shippingShips from United Kingdom to U.S.A.Quantity: 5 available
Hardback. Condition: New. With 40 sweet and savory gluten-free recipes, a celebration of breadmaking and one innovative Paris bakeryIn bread making, rice flour is usually considered less than preferable, especially when it comes to volume and texture. Supposedly only wheat flours allow bakers to get the crust thickness and crumb… softness just right. However, a free-thinking duo has defied this rule by inventing new techniques for making a delicious range of alternative flour-based breads and baked goods. Nathaniel Doboin and Thomas Teffri-Chambelland showcase these techniques at Chambelland, a Paris-based gluten-free bakery. There, square loaves and flat breads triumph over the classic French baguette. Chambelland offers an exclusive menu featuring all sorts of breads, biscuits, and pastries-including focaccias, pissaladières, muffins, and chouquettes-all made from rice and other naturally gluten-free flours.With a preface by Alain Ducasse, Flours, Breads and More is an ode to this bakery and its innovative way of baking. The book begins with an exploration of the tradition of bread, from a universal recipe to the art of slicing. It also peels back the curtain on a major part of the Paris bakery: sourcing. To guarantee an uninterrupted, gluten-free flour supply, Teffri-Chambelland and Doboin built their own mill, nestled in the Alpes-de-Haute-Provence region, whose rice grains are sourced from organic paddy fields in Italy.Flours, Breads and More explores the ins and outs of making bread, then shares 40 sweet and savory recipes-from buckwheat bread and ginger mint cookies to seed crackers and coconut macaroons-and includes five recipes from starred chefs who serve Chambelland bread in their restaurants. Combining an eater and baker's well-being and enjoyment and filled with delicious full-color photographs, Flours, Breads and More gives you permission to indulge.
