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

Book Cover
Average Rating
Author
Reinhart, Peter,
Published
Berkeley : Ten Speed Press, ©2014.
Status
Available
Central - Adult Nonfiction
641.815 REINH
1 available

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Central - Adult Nonfiction641.815 REINHAvailable

Description

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Published
Berkeley : Ten Speed Press, ©2014.
Format
Book
Physical Desc
249 pages : color ; 27 cm
Language
English

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, 7th Edition (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, 17th Edition (style guide)

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

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

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

MLA Citation, 9th Edition (style guide)

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

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

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