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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom... - Picture 1 of 1
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom...

Speedyhen
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£18.03
Does not post to United States. See details
Condition:
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Located in: EASTBOURNE, United Kingdom
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eBay item number:354850201477
Last updated on 04 May, 2024 20:56:58 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9781607746515
Publication Year
2014
Format
Hardcover
Language
English
Book Title
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Item Height
262mm
Author
Peter Reinhart
Publisher
Random House USA INC International Concepts
Topic
Baking
Item Width
211mm
Item Weight
1055g
Number of Pages
256 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Random House USA INC International Concepts
ISBN-13
9781607746515
eBay Product ID (ePID)
209466557

Product Key Features

Book Title
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Author
Peter Reinhart
Format
Hardcover
Language
English
Topic
Baking
Publication Year
2014
Number of Pages
256 Pages

Dimensions

Item Height
262mm
Item Width
211mm
Item Weight
1055g

Additional Product Features

Title_Author
Peter Reinhart
Country/Region of Manufacture
United States

Item description from the seller

Business seller information

Speedy Hen Ltd
Steven Little
Unit 1 Falcon Park
Neasden Lane
London
London
NW10 1RZ
United Kingdom
Show contact information
:liamEmoc.nehydeeps@yabe
Value added tax number:
  • GB 970516124
Company registration number:
  • 06862611
I provide invoices with VAT separately displayed.
I certify that all my selling activities will comply with all EU laws and regulations.
Speedyhen

Speedyhen

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