Bread Revolution
World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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کتاب های مرتبط
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- نقد و بررسی
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نقد و بررسی
September 15, 2014
With the focus on gluten free and low-carb eating, it can seem like no one is eating bread anymore. Not so, claims Reinhart (The Bread Baker's Apprentice). Instead, it's time to experiment. Here the author has compiled a cookbook of recipes using sprouted, nut, alternative, and seed flours, as well as ancient and whole grains. He begins with a tutorial, a sourdough primer, and then lists easy-to-make recipes such as sprouted wheat pancakes and quick breads followed by instructions for pizza doughs, focaccias, bagels, sweet breads, crackers, and more, some of them even gluten free. In the 50 detailed recipes, measurements are given in both ounces and grams, and the step-by-step directions include photos, tips, and suggestions. VERDICT Reinhart's other books are a bit simpler to read and understand but there doesn't seem to be an overlap in recipes which makes this collection a satisfying choice for those with gluten sensitivity or allergies, or for those whose aim is to simply make the best bread possible.--Jane Hebert, Glenside P.L. Dist., Glendale Heights, IL
Copyright 2014 Library Journal, LLC Used with permission.
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