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

undefined

Review ------ "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 bakers and professionals 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 ier 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, where we can choose to bake with sprouted and artisanal flours of non-commodity grains grown for flavor and tion. Imagine that!" -David Kinch, chef-proprietor of Manresa and author of Manresa About the Author ---------------- 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 several books on bread baking, including Crust and Crumb, 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. Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for Craftsy.com.