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题名/责任者:

Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques / Peter Reinhart ; photography by Paige Green

版本说明:

First edition

出版发行项:

Berkeley : Ten Speed Press, [2014]

ISBN:

9781607746515 (hardback)

ISBN:

1607746514 (hardback)

载体形态项:

249 pages : color illustrations ; 27 cm

变异题名:

World-class baking with sprouted and whole grains, heirloom flours and fresh techniques

个人责任者:

Reinhart, Peter

论题主题:

Bread

论题主题:

Cooking (Cereals)

中图法分类号:

TS213

一般附注:

Includes index

摘要附注:

"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"--

豆瓣简介：