- Published: 3 November 2014
- ISBN: 9781607746515
- Imprint: Clarkson Potter/Ten Speed
- Format: Hardback
- Pages: 256
- RRP: $65.00
Bread Revolution
World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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- Published: 3 November 2014
- ISBN: 9781607746515
- Imprint: Clarkson Potter/Ten Speed
- Format: Hardback
- Pages: 256
- RRP: $65.00
Praise for Peter Reinhart:"Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable." --Mario Batali