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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques Hardcover - 2014
by Peter Reinhart
Details
- Title Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
- Author Peter Reinhart
- Binding Hardcover
- Edition First Edition
- Pages 256
- Volumes 1
- Language ENG
- Publisher Ten Speed Press, Berkeley, California
- Date 2014-10-21
- ISBN 9781607746515 / 1607746514
- Weight 2.3 lbs (1.04 kg)
- Dimensions 10.33 x 8.25 x 1 in (26.24 x 20.96 x 2.54 cm)
-
Themes
- Topical: Health & Fitness
- Library of Congress Catalog Number 2014015090
- Dewey Decimal Code 641.815
Media reviews
Citations
- Library Journal, 09/15/2014, Page 100
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Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution : World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution : World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
by Reinhart, Peter
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