Research Catalog
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
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| Format | Access | Status | Call Number | Location |
|---|---|---|---|---|
| Text | Use in library | Request | JFF 14-1193 | Schwarzman 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
- Subjects
- 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