e-branch
Login
My List - 0
Help
Home
My Account/Renew Loans
Community Info
KidSearch
New Catalogue!
Search
Advanced
By Format
By Number
My Searches
Can't Find it?
Find Magazine Articles & more
Problems?
Search:
Title Starts with...
Title Keyword(s)
Author/Performer/Name (Last,First)
Author/Performer/Name Keyword(s)
Subject Starts with...
Subject Keyword(s)
Series Starts with...
Series Keyword(s)
Anyword/Anywhere
List Name Keyword(s)
Refine Search
> You're searching:
Halifax Public Libraries
Item Information
Copy / Holding Information
Library Journal Review
Table of Contents
More Content
More by this author
Reinhart, Peter
Subjects
Bread.
Cooking (Cereals).
Browse Catalog
by author:
Reinhart, Peter
by title:
Bread revolution : w...
by call number:
641.815 R371br
Search the Web
Reinhart, Peter
Bread.
Cooking (Cereals).
MARC Display
Bread
revolution
:
world-class
baking
with
sprouted
&
whole
grains
,
heirloom
flours
&
fresh
techniques
/ Peter Reinhart ; photography by Paige Green.
by
Reinhart, Peter
Ten Speed Press, c2014.
Call #:
641.815 R371br
Subjects
Bread
.
Cooking (Cereals).
ISBN:
9781607746515 (hc)
1607746514 (hc)
Alternate title:
World-class
baking
with
sprouted
&
whole
grains
,
heirloom
flours
&
fresh
techniques
Edition:
1st ed.
Description:
249 p. : col. ill. ; 27 cm.
Bibliography:
Includes bibliographical references and index.
Contents:
Tutorial -- Sourdough primer --
Sprouted
flour breads --
Sprouted
pulp breads --
Whole
grains
and
whole
milling -- Next new
bread
frontier -- Is the road less traveled the road ahead?
Summary:
"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"--From publisher.
Genre:
Cookbooks.
Other authors:
Green, Paige
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Cole Harbour Public Library
Adult Nonfiction
641.815 R371br
Adult books
Checked in
Add Copy to MyList
Horizon Information Portal 3.24_8902M
© 2001-2013
SirsiDynix
All rights reserved.