MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01993nam a2200229Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520102835.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781607746515 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 769 .R45 2014 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Reinhart, Peter |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Bread revolution : |
| Remainder of title |
world-class baking with sprouted & whole grains, heirloom flours, & fresh techniques / |
| Statement of responsibility, etc. |
Peter Reinhart |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Berkeley, California : |
| Name of publisher, distributor, etc. |
Ten Speed Press, |
| Date of publication, distribution, etc. |
c2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
249 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
PHP680 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. Tutorial -- Chapter 2. A Sourdough Primer -- Chapter 3. Sprouted Flour Breads -- Chapter 4. Sprouted Pulp Breads -- Chapter 5. Whole Grains and Whole Milling -- Chapter 6. The Next New Bread Frontier. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
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" |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
BREAD |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
