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

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Published
Berkeley : Ten Speed Press, ©2014.
Status
Central - Adult Nonfiction
641.815 REINH
Cherrydale - Adult Nonfiction
641.815 REINH
Westover - Adult Nonfiction
641.815 REINH

Copies

LocationCall NumberStatus
Central - Adult Nonfiction641.815 REINHAvailable
Cherrydale - Adult Nonfiction641.815 REINHAvailable
Westover - Adult Nonfiction641.815 REINHAvailable

Description

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Format
Book
Edition
First edition.
Physical Desc
249 pages : color ; 27 cm
Language
English
ISBN
9781607746515, 1607746514

Notes

Bibliography
Includes bibliographical references (pages 240-242) and index.
Description
Baking author and instructor Peter Reinhart explores the new flours based on grape seeds, emmer, and other ancient grains, and interviews bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques for tremendous their flavor and health benefits.

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Citations

APA Citation (style guide)

Reinhart, P. (2014). Bread revolution: world-class baking with sprouted & whole grains, heirloom flours & fresh techniques (First edition.). Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Reinhart, Peter. 2014. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques. Berkeley: Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques Berkeley: Ten Speed Press, 2014.

MLA Citation (style guide)

Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques First edition., Ten Speed Press, 2014.

Note! Citation formats are based on standards as of August 2021. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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