The Resource Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques, Peter Reinhart ; photography by Paige Green

Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques, Peter Reinhart ; photography by Paige Green

Label
Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques
Title
Bread revolution
Title remainder
world-class baking with sprouted & whole grains, heirloom flours & fresh techniques
Statement of responsibility
Peter Reinhart ; photography by Paige Green
Title variation
World-class baking with sprouted and whole grains, heirloom flours and fresh techniques
Creator
Subject
Genre
Language
eng
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"--
Assigning source
Provided by publisher
Cataloging source
DLC
Dewey number
641.81/5
Illustrations
illustrations
Index
index present
LC call number
TX769
LC item number
.R4148 2014
Literary form
non fiction
Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques, Peter Reinhart ; photography by Paige Green
Label
Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques, Peter Reinhart ; photography by Paige Green
Publication
Note
Includes index
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Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Control code
ocn879329611
http://library.link/vocab/cover_art
https://secure.syndetics.com/index.aspx?type=xw12&client=davip&isbn=9781607746515&upc=&oclc=%28OCoLC%29879329611/LC.JPG
Dimensions
26 cm
http://library.link/vocab/discovery_link
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Edition
First edition
Extent
249 pages
Isbn
9781607746515
Isbn Type
(hardback)
Lccn
2014015090
Media category
unmediated
Media MARC source
rdamedia
Other physical details
color illustrations
System control number
(OCoLC)879329611

Library Locations

    • Davis County Library - South/Bountiful BranchBorrow it
      725 S Main, Bountiful, UT, 84010, US
      40.881768 -111.880033
    • Davis County Library - Northwest/Syracuse BranchBorrow it
      1875 S 2000 W, Syracuse, UT, 84075, US
      41.0866908 -112.064271
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