S$61.19
Only 4 left in stock.
Ships from and sold by californiabooks-singapore, from outside Singapore. For information about products sold by international sellers, click here.
Have one to sell?

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques Hardcover – 21 October 2014

4.4 out of 5 stars 197 ratings

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
S$61.19
S$40.09
S$2.06 delivery: 27 May - 2 June Details
Fastest delivery: 11 - 15 May Details

Enhance your purchase

click to open popover

Frequently bought together

  • Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
  • +
  • The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread [A Baking Book]
  • +
  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
Total Price: S$161.69
Buy the selected items together
Best books of 2020
See top titles of the year

Product details

  • Language : English
  • Hardcover : 256 pages
  • ISBN-10 : 1607746514
  • ISBN-13 : 978-1607746515
  • Customer reviews:
    4.4 out of 5 stars 197 ratings

Product description

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 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, where we can choose to 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 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.

No customer reviews

5 star (0%) 0%
4 star (0%) 0%
3 star (0%) 0%
2 star (0%) 0%
1 star (0%) 0%
How are ratings calculated?

Review this product

Share your thoughts with other customers

Most helpful customer reviews on Amazon.com

Amazon.com: 4.4 out of 5 stars 118 reviews
Dave
3.0 out of 5 stars Good, but...
9 December 2018 - Published on Amazon.com
Verified Purchase
46 people found this helpful
Namafe
5.0 out of 5 stars Excellent primer on baking with sprouted flours
12 November 2014 - Published on Amazon.com
Verified Purchase
171 people found this helpful
Sarah
5.0 out of 5 stars Dark brown and delicious.
2 April 2017 - Published on Amazon.com
Verified Purchase
32 people found this helpful