Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques - Hardcover
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Language:EnglishPublisher:Ten Speed PressISBN-13:9781607746515ISBN-10:1607746514UPC:9781607746515Book Category:CookingBook Subcategory:Courses & Dishes, Specific Ingredients, Health & HealingBook Topic:Bread, Rice & Grains, Gluten-FreeSize:10.33 x 8.25 x 1.00 inchesWeight:2.3016Product ID:SC4VNC5RW5
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are...
Language:EnglishPublisher:Ten Speed PressISBN-13:9781607746515ISBN-10:1607746514UPC:9781607746515Book Category:CookingBook Subcategory:Courses & Dishes, Specific Ingredients, Health & HealingBook Topic:Bread, Rice & Grains, Gluten-FreeSize:10.33 x 8.25 x 1.00 inchesWeight:2.3016Product ID:SC4VNC5RW5
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker's Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the...
Publisher: Ten Speed Press
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