Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques
(Book)
Author
Published
Berkeley : Ten Speed Press, ©2014.
Status
Central - Adult Nonfiction
641.815 REINH
1 available
641.815 REINH
1 available
Copies
Location | Call Number | Status |
---|---|---|
Central - Adult Nonfiction | 641.815 REINH | Available |
Description
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More Details
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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