Heed: $14.99
| Situation: | Love Unique :
A guide that appears to be like fresh but has been study. Quilt has no visible attach on, and the mud jacket (if applicable) is included for exhausting covers. No lacking or damaged pages, no creases or tears, and no underlining/highlighting of textual divulge or writing in the margins. Would perchance even be very minimal identifying marks on the interior conceal. Very minimal attach on and lunge. Scrutinize the seller’s list for rotund tiny print and description of any imperfections. Scrutinize all situation definitions– opens in a brand fresh window or tab |
|---|---|
| Vendor Notes: | “Appears to be like to be and Feels NEW. Has a tiny handmade dot on the decrease edge indicating overstock.” |
| Layout: | Hardcover | Topic: | Books |
| Publication one year: | 2014 | Creator: | Peter ReinHart |
| Language: | English | Discipline: | Cooking (Smartly-liked & Reference) |
| Modified Merchandise: | No | ISBN: |
9781607746515 |
| Product Knowledge | |
| An exploration of cutting-edge developments in the bread baking world from liked creator Peter Reinhart, featuring 40 recipes and formulas that utilize sprouted flours, complete and old grains, change grains (similar to corn and grape pores and skin flour), nut and seed flours, and hypersensitive reaction-correct approaches. Infamous baking creator and trainer Peter Reinhart has continuously been on the forefront of the bread whisk–from chilly fermentation ( The Bread Baker’s Apprentice ) and complete grain breads ( Peter Reinhart’s Total Grain Breads ) to unconventional suggestions for making gluten-free bread ( The Joy of Gluten-Free, Sugar-Free Baking ). In Bread Revolution , he explores perchance the most fresh groundbreaking fresh flours in accordance with grape seeds, emmer, and other old grains, and interviews valorous bakers similar to Craig Ponsford, Keith Giusto, and Mike Pappas, who are rising fresh wheat processing and baking ways in which sing mountainous taste and health advantages. This on-pattern sequence of contemporary bread recipes will allure to avid bakers, health-aware cooks, and food allergic, gluten-elegant, and diabetic households. | |
| Product Identifiers | |
| Publisher | Potter/Tenspeed/Solidarity |
| ISBN-10 | 1607746514 |
| ISBN-13 | 9781607746515 |
| eBay Product ID (ePID) | 201659574 |
| Product Key Capabilities | |
| Layout | Hardcover |
| Publication one year | 2014 |
| Language | English |
| Dimensions | |
| Weight | 36.9 Oz |
| Width | 8.2in. |
| High | 1in. |
| Size | 10.3in. |
| Extra Product Capabilities | |
| Dewey Edition | 23 |
| Illustrated | Sure |
| Dewey Decimal | 641.81/5 |
| Copyright Date | 2014 |
| Creator | Peter Reinhart |
| Dedication of Pages | 256 Pages |
| Lc Classification Quantity | Tx769.R4148 2014 |
| Publication Date | 2014-10-21 |
| Reviews | “Peter Reinhart writes books that alternate the attain folk bake. Bread Revolution is ready innovation, probability, and the model forward for bread. By exploring fresh flours and ways, Peter as soon as extra proves that bread is extremely worthy alive, versatile, and aloof evolving. And exact to draw, he has written a guide that may well definitely encourage readers to experiment and bake with confidence.” -Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Dwelling and creator of The Pictures of Modernist Cuisine “There may well be so worthy extra to baking than buying a salvage of white flour and venturing forth. Dwelling bakers and professionals need this guide to open their minds to the functionality of baking extra flavorfully with complete grains and fresh forms of flours. With Peter’s terrific guide as a manual, you will delight in better and extra healthy the earlier you inaugurate.” -Ken Forkish, creator of Flour Water Salt Yeast “Peter Reinhart’s passion for all things bread and his many years-long role in the American bread revolution carry out him the ideal trainer. I wholeheartedly embrace his philosophy and tremendously love his capacity to not simplest fragment the fundamentals of bread, but to boot to elevate consciousness about this important bread crossroads, where we can take to bake with sprouted and artisanal flours of non-commodity grains grown for taste and weight reduction program. Imagine that!” -David Kinch, chef-proprietor of Manresa and creator of Manresa |
| Lccn | 2014-015090 |
 |
$14.99 Close Date: Friday Apr-3-2020 19: 01: 21 PDT Buy It Now for simplest: $14.99 Buy It Now | Add to appear at list |
