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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book] Hardcover - 2007
by Peter Reinhart; Ron Manville (Photographer)
Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.Ten Speed Press
Details
- Title Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor [A Baking Book]
- Author Peter Reinhart; Ron Manville (Photographer)
- Binding Hardcover
- Edition 1st
- Pages 320
- Volumes 1
- Language ENG
- Publisher Ten Speed Press, NY
- Date August 2007
- Illustrated Yes
- Features Bibliography, Dust Cover, Glossary, Illustrated, Index, Table of Contents
- ISBN 9781580087599 / 1580087590
- Weight 3.3 lbs (1.50 kg)
- Dimensions 10.24 x 9.26 x 1.08 in (26.01 x 23.52 x 2.74 cm)
- Library of Congress subjects Bread, Cookery (Cereals)
- Library of Congress Catalog Number 2007106660
- Dewey Decimal Code 641.815
Media reviews
Citations
- Library Journal, 08/01/2007, Page 113
- Publishers Weekly, 06/04/2007, Page 46
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Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor: New Techniques, Extraordinary Flavor [A Baking Book]
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart; Ron Manville [Photographer]
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart; Ron Manville [Photographer]
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