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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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.
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