Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Author(s): Peter Reinhart

Food & Cooking

An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 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.


Product Information

Peter Reinhart writes books that change the way people bake. Bread Revolution is about innovation, possibility, and the future of bread. By exploring new flours and techniques, Peter once again proves that bread is very much alive, versatile, and still evolving. And true to form, he has written a book that will undoubtedly inspire readers to experiment and bake with confidence. -Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine There is so much more to baking than buying a bag of white flour and venturing forth. Home bakersandprofessionals need this book to open their minds to the potential of baking more flavorfully with whole grains and new kinds of flours. With Peter s terrific book as a guide, you are going to eat better and healthier the sooner you get started. -Ken Forkish, author of Flour Water Salt Yeast Peter Reinhart s passion for all things bread and his decades-long role in the American bread revolution make him the perfect teacher.I wholeheartedly embrace his philosophy and greatly admire his ability to not only share the fundamentals of bread, but also to raise awareness about this important bread crossroads, wherewe can chooseto bake with sprouted and artisanal flours of non-commodity grains grown for flavor and nutrition. Imagine that! -David Kinch, chef-proprietor of Manresa and author ofManresa"

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including "Crust and Crumb" and "The Bread Baker's Apprentice" (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning "Peter Reinhart's Whole Grain Breads."

General Fields

  • : 9781607746515
  • : Random House USA Inc
  • : Ten Speed Press
  • : September 2014
  • : 254mm X 203mm
  • : United States
  • : November 2014
  • : books

Special Fields

  • : Peter Reinhart
  • : Hardback
  • : en
  • : 641.815
  • : General Adult
  • : 2014015090
  • : 240
  • : 65 photos