000 04030cam a2200373 i 4500
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
050 0 0 _aTX769.
_bR415 1998
082 0 _a641.815
100 1 _aReinhart, Peter,
_eauthor.
_91023948
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]
264 4 _c©1998
300 _axii, 210 pages :
_billustrations (some colour) ;
_c26 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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
588 _aMachine converted from AACR2 source record.
650 0 _aBread
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