Linked Data Explorerhttp://worldcat.org/entity/work/id/1004728652
Peter Reinharts whole grain breads: new techniques, extraordinary flavor
Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.
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http://schema.org/about
- http://experiment.worldcat.org/entity/work/data/1004728652#Topic/cuisine_cereales
- http://id.loc.gov/authorities/subjects/sh85016646
- http://id.worldcat.org/fast/1753059
- http://experiment.worldcat.org/entity/work/data/1004728652#Topic/cooking_general
- http://experiment.worldcat.org/entity/work/data/1004728652#Topic/cooking_cereals
- http://id.worldcat.org/fast/1198482
- http://id.loc.gov/authorities/subjects/sh85031972
- http://experiment.worldcat.org/entity/work/data/1004728652#Topic/pain
http://schema.org/alternateName
- "Whole grain breads"@en
- "Whole grain breads"
http://schema.org/description
- "Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items."@en
- "Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items."
http://schema.org/genre
- "Electronic books"@en