《Bread Revolution》是2014年Ten Speed Press出版社出版的圖書，作者是Peter Reinhart。
基本介紹
- 中文名：Bread Revolution
- 作者：Peter Reinhart
- 出版社：Ten Speed Press
- 出版時間：2014年10月21日
- 定價：USD 30.00
- 裝幀：Hardcover
- ISBN：9781607746515
- 副標題：World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
圖書目錄,作者簡介,媒體推薦,
圖書目錄
Introduction 1
Chapter 1
Tutorial 7
Chapter 2
A Sourdough Primer 31
Chapter 3
Sprouted Flour Breads 45
Sprouted Wheat Pancakes 52
Sprouted Wheat or Spelt Quick Bread 55
Sprouted Wheat Quick Bread or Muffins 58
Sprouted Whole Wheat Bread 63
Sprouted Pain au Levain 66
Sprouted Rye Bread 70
Sprouted Wheat Pizza Dough 75
Gluten-Free Sprouted Flour Pizza Dough 79
Sprouted Wheat Focaccia 82
Sprouted Wheat Breakfast Focaccia 87
Sprouted Wheat Bagels 89
Sprouted Struan Bread 92
Sprouted Wheat Soft Rolls or Sandwich Bread 96
Sprouted Sandwich Rye Bread 99
Gluten-Free “Do No Harm” Sprouted Grain Bread 102
Sprouted Vollkornbrot 105
Sprouted Wheat Challah 108
Sprouted Multigrain Crackers 111
Gluten-Free Sprouted Grain Crackers 115
Sprouted Corn Bread 117
Gluten-Free Sprouted Corn Bread with Teff 119
Flaky Sprouted Wheat Biscuits 122
Sprouted Wheat Sweet Potato Brioche 124
Sprouted Wheat Cinnamon Buns and Sweet Rolls 128
Sprouted Wheat Croissants 133
Chapter 4
Sprouted Pulp Breads 139
Multigrain Sprouted Wheat Pulp Bread 143
Sprouted Emmer Pulp Power Bread 147
Sprouted Wheat Pulp Bread with Sprouted Multigrain Flour 150
Sprouted Kamut Pulp Bagels 152
Chapter 5
Whole Grains
and Whole Milling 157
Whole-Milled Lean Dough French Bread 165
Whole-Milled Whole Wheat Ciabatta 168
Whole Wheat Currant Pretzels 173
Whole Wheat and Raisin English Muffins 178
High-Extraction Pain au Levain 183
Naturally Leavened Carolina Wheat Hearth Bread 186
Gluten-Free Many-Seed Toasting Bread 191
Gluten-Free Holiday Cookies 193
Gluten-Free Holiday Biscotti 196
Chapter 6
The Next New bread Frontier 199
Syrah Grape Skin Flour Olive Bread 206
Grape Skin Flour Rustic Sourdough with Sun-Dried Tomatoes, Roasted Garlic, and Carmody Cheese 209
Gluten-Free Focaccia 213
Grape Skin Flour Crackers 216
Cascara Seca Lean Bread 219
ProBiotein Lean Bread 222
Epilogue
Is the Road Less Traveled the Road Ahead? 225
Fragrant Peach, Apple, and
Pear Bread with “Peach Trap” Starter 228
Seeded Multigrain Hearth Bread with “Parmesan Trap” Starter 233
Mozzarella, Milk, and Pear Bread with “Coffee-Bean Trap” Starter 237
Resources 240
Acknowledgments 243
Index 244
作者簡介
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, 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.
媒體推薦
“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
