Bread revolution

Bread revolution: world-class baking with sprouted and whole grains, heirloom flours, and fresh techniques

by Reinhart, Peter

Type Book
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Title Statements

  • Full title :Bread revolution : world-class baking with sprouted and whole grains, heirloom flours, and fresh techniques / Peter Reinhart.

Edition Statements

  • Publication Date:2014.

Publication Statements

  • Publisher(s):Ten Speed Press
  • Place of Publication:Berkeley
  • Language:eng
  • Publication Date:2014.

Notes

Formerly CIP.

The Physical Object

  • Description:1 volume : : illustrations ; : 26 cm.

Edition Identifiers

  • ISBN:9781607746515 (hbk), 1607746514 (hbk)
  • oclc:on1163870063
  • Dewey Decimal:641.815

Subjects

bread Cooking (Cereals) Cuisine (céréales) Pain

Writers

Reinhart, Peter

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