000 | 04030cam a2200373 i 4500 | ||
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005 | 20221101192213.0 | ||
008 | 980323s1998 caua b 001 0 eng d | ||
010 | _a 98018538 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 | _a1580080030 | ||
020 | _a9781580080033 | ||
035 | _a(ATU)b10279441 | ||
035 | _a(OCoLC)38856280 | ||
040 |
_aDLC _beng _erda _dATU |
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050 | 0 | 0 |
_aTX769. _bR415 1998 |
082 | 0 | _a641.815 | |
100 | 1 |
_aReinhart, Peter, _eauthor. _91023948 |
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245 | 1 | 0 |
_aCrust & crumb : _bmaster formulas for serious bread bakers / _cPeter Reinhart. |
246 | 1 | 0 | _aCrust and crumb |
264 | 1 |
_aBerkeley, Calif. : _bTen Speed Press, _c[1998] |
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264 | 4 | _c©1998 | |
300 |
_axii, 210 pages : _billustrations (some colour) ; _c26 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references (pages 195-198) and index. | ||
505 | 0 | 0 |
_gPREFACE.-- _gACKNOWLEDGMENTS.-- _gINTRODUCTION: THE BREAD REVOLUTION.-- _gA New Paradigm.-- _gA Note on Format.-- _gHow to Get the Most Out of This Book.-- _g1. WHAT IS WORLD-CLASS BREAD?.-- _gThe Basic Types of Bread.-- _gCrucial Concepts.-- _gMaster Techniques for Making World-Class Bread.-- _gDefinitely Read This before Making Any of the Master Formulas.-- _gTerms You Should Know.-- _g2. FOUNDATIONAL BREADS: BUILDING THE LOAF.-- _gPre-Ferments.-- _gMaster Formula: Poolish.-- _gMaster Formula: Biga.-- _gMaster Formula: Pate Fermentee.-- _gBasic French Bread.-- _gMaster Formula: French Bread I.-- _gMasterFormula: French Bread II.-- _gRustic Breads.-- _gMaster Formula: Ciabatta.-- _gMaster Formula: MushroomCiabatta.-- _gMaster Formula: Universal Rustic Bread.-- _gMaster Formula: Sweet Rustic Bread.-- _gYeasted Bagels.-- _gMaster Formula: Yeasted Bagels.-- _gWhite Bread.-- _gMaster Formula: White Sandwich Bread.-- _g3. THE STAFF OF LIFE: 4,000 YEARS OF BREAD.-- _gThe Barm Sponge Starter.-- _gMaster Formula: Barm Sponge Starter.-- _gSourdough: San Francisco and Otherwise.-- _gMaster Formula: San Francisco Sourdough.-- _gMaster Formula: Mild Starter.-- _gMaster Formula: Basic and Country Levain.-- _gMaster Formula: Sourdough Bagels.-- _g4. THE QUALITY OF GRAIN: THE WHOLE-WHEAT RENAISSANCE.-- _gMaster Formula: 100 Percent Whole-Wheat Bread.-- _gUsing Different Grains.-- _gMaster Formula: Yeasted Multigrain Bread.-- _gMaster Formula: Leavened Multigrain Bread.-- _g5.-- _gMaster Formula: Yeasted Rye.-- _gMaster Formula: Naturally Leavened Rye Bread.-- _gMaster Formula: German Five-Kern Bread.-- _g6.-- _gMaster Formula: Brioche.-- _gMaster Formula: Kugelhopf.-- _gMaster Formula: Challah.-- _gMaster Formula: Ali-Purpose Holiday Bread.-- _gMaster Formula: Multipurpose Sweet Dough.-- _g7.-- _gMaster Formula: Peppery Polenta Crackerbread.-- _gMaster Formula: Chapatis and Matzoh.-- _gMaster Formula: Pita Bread.-- _gMaster Formula: Naan Bread.-- _gMaster Formula: Flour Tortillas.-- _gPizza and Focaccia.-- _gMaster Formula: Pizza Dough I.-- _gMaster Formula: Pizza Dough II.-- _gMaster Formula: Focaccia.-- _g8.-- _gQuick Breads.-- _gMaster Formula: Banana Bread 162.-- _gMaster Formula: Muffins of a Thousands Faces 164.-- _gMaster Formula: Sweet and Moist Corn Bread 168.-- _gMaster Formula: Blitz Buttermilk Biscuits 170.-- _gMaster Formula: Biscuit Scones 173.-- _gMaster Formula: Cream Scones 175.-- _gPancakes.-- _gMaster Formula: Buttermilk Pancakes 177.-- _gMaster Formula: Sourdough Pancakes 178.-- _g9. THE BREAD BAKERS GUILD OF AMERICA.-- _gMaster Formula: Team USA Baguettes.-- _gMaster Formula: Team USA Swiss Sunflower Rye Bread.-- _gMaster Formula: Team USA Ciabatta.-- _gMaster Formula: Team USA Corn Bread.-- _gMaster Formula: Team USA Beer Bread.-- _gPOSTSCRIPT: RESOURCES.--INDEX |
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