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    Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques (Hardback) By (author) Peter Reinhart

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    DescriptionAn exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 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.

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  • Full bibliographic data for Bread Revolution

    Bread Revolution
    World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
    Authors and contributors
    By (author) Peter Reinhart
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 150 mm
    Height: 210 mm
    Thickness: 22 mm
    Weight: 567 g
    ISBN 13: 9781607746515
    ISBN 10: 1607746514

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    B&T Modifier: Subject Development: 06
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    B&T Approval Code: A97405000
    BISAC V2.8: CKB009000
    LC subject heading: ,
    BISAC Merchandising Theme: TP060
    Ingram Theme: TOPC/HEAFIT
    B&T Approval Code: A97406005
    BISAC V2.8: CKB098000
    DC22: 641.81/5
    DC23: 641.815
    BISAC V2.8: CKB111000
    LC subject heading:
    LC classification: TX769 .R4148 2014
    Thema V1.0: VFJB, WBVS, WBHS, MBNH3, MJCM1, WBTJ
    Illustrations note
    65 photos
    Imprint name
    Publication date
    24 October 2014
    Publication City/Country
    Berkeley CA
    Author Information
    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 eight books on bread baking, including "Crust and Crumb" and "The Bread Baker's Apprentice" (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning "Peter Reinhart's Whole Grain Breads."