MARC record from Internet Archive

LEADER: 02426cam a2200361 i 4500
001 2014015090
003 DLC
005 20150616081759.0
008 140505s2014 caua b 001 0 eng
010 $a 2014015090
020 $a9781607746515 (hardback)
020 $z9781607746522 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX769$b.R4148 2014
082 00 $a641.81/5$223
084 $aCKB009000$aCKB098000$2bisacsh
100 1 $aReinhart, Peter.
245 10 $aBread revolution :$bworld-class baking with sprouted & whole grains, heirloom flours, & fresh techniques /$cPeter Reinhart ; photography by Paige Green.
246 30 $aWorld-class baking with sprouted and whole grains, heirloom flours, and fresh techniques
250 $aFirst edition.
264 1 $aBerkelely :$bTen Speed Press,$c[2014]
300 $a249 pages :$bcolor illustrations ;$c27 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
504 $aIncludes bibliographical references and index.
520 $a"An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households"--$cProvided by publisher.
650 0 $aBread.
650 0 $aCooking (Cereals)
655 0 $aCookbooks.$2lcgft
650 7 $aCOOKING / Courses & Dishes / Bread.$2bisacsh
650 7 $aCOOKING / Specific Ingredients / Rice & Grains.$2bisacsh