Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques

Title
Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques / Peter Reinhart ; photography by Paige Green.
Author
Reinhart, Peter.
Publication
Berkeley : Ten Speed Press, 2014.

Items in the Library & Offsite


About 1 Item.
Still Loading More items...

FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 14-1193Schwarzman Building - Main Reading Room 315

Details

Description
249 pages : color illustrations; 26 cm
Alternative Title
World-class baking with sprouted and whole grains, heirloom flours and fresh techniques
Genre/Form
Cookbooks.
Note
  • Includes index.
Call Number
JFF 14-1193
ISBN
  • 9781607746515 (hardback)
  • 1607746514 (hardback)
LCCN
2014015090
OCLC
879329611
Author
Reinhart, Peter.
Title
Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques / Peter Reinhart ; photography by Paige Green.
Publisher
Berkeley : Ten Speed Press, 2014.
Edition
First edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households"-- Provided by publisher.
Added Title
World-class baking with sprouted and whole grains, heirloom flours and fresh techniques
Research Call Number
JFF 14-1193
View in Legacy Catalog