The Story Of Bread Classic Reprint
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Author | : Edwin Lincoln Barker |
Publisher | : Forgotten Books |
Total Pages | : 32 |
Release | : 2017-11-19 |
Genre | : |
ISBN | : 9780331426625 |
Excerpt from The Story of Bread It seems rather strange that people should be forced to fight for bread. That is to say, it seems strange to us who live in this Age of Plenty. Oh, yes, it's true that our large cities still have their bread lines. But bread lines are not for the lack of bread. They are for the lack of something or other which puts up the fight that gets bread, and all that goes with it. There is plenty of bread today, and it is cheap enough, too. Every bread line and every soup house 18 a sign that somewhere in our civic, indus trial, or social machinery, something is out of gear. If a man is willing to work, he should be given work to do; if he is not willing, he should be given some thing else - say, a loaf of bread, a bowl of soup, and numerous kicks, all properly placed. However, this is a problem to be worked out by our economical and sociological friends. But to go back to the days when people fought for bread - no farther back than your great grand father and mine. They might better have saved their strength, for there was no bread to be had, for there was no flour, for there was no wheat, for there were no large fields planted, for there were no quick ways of gathering the harvests. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : T b Wood |
Publisher | : Forgotten Books |
Total Pages | : 158 |
Release | : 2018-01-23 |
Genre | : |
ISBN | : 9780483764453 |
Excerpt from The Story of a Loaf of Bread The fifth chapter is devoted to a short outline of the milling industry. In chapter VI the process of baking is described. In the last two chapters the composition of bread is discussed at some length. I have tried to state definitely and without bias which points in this much debated subject are known with some certainty, and which points require further investigation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : Bernard Clayton |
Publisher | : Simon and Schuster |
Total Pages | : 705 |
Release | : 2006-10-03 |
Genre | : Cooking |
ISBN | : 0743287096 |
A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes chapters on croissants, flatbreads, brioches, and crackers.
Author | : French Culinary Institute |
Publisher | : Abrams |
Total Pages | : 837 |
Release | : 2021-10-05 |
Genre | : Cooking |
ISBN | : 1613121946 |
The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library. Praise for Fundamental Techniques of Classic Bread Baking: “The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine !--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- “The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com “There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” —Mark H. Furstenberg, Owner of Bread Furst “To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!” —Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria “The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.” —Amy Scherber, Owner of Amy’s Bread
Author | : Edwin Lincoln Barker |
Publisher | : Legare Street Press |
Total Pages | : 0 |
Release | : 2023-07-18 |
Genre | : |
ISBN | : 9781021392718 |
From its earliest origins to its modern-day production, this book explores the history of bread. Learn about the different types of bread, the scientific processes that make it rise, and the cultural significance of this staple food. A fascinating read for foodies and history buffs alike. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Chad Robertson |
Publisher | : Lorena Jones Books |
Total Pages | : 369 |
Release | : 2021-12-21 |
Genre | : Cooking |
ISBN | : 0399578846 |
Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Author | : Howard Agnew Johnston |
Publisher | : Forgotten Books |
Total Pages | : 170 |
Release | : 2018-03-07 |
Genre | : Religion |
ISBN | : 9780267005512 |
Excerpt from The Famine and the Bread Among leaders Of the movement seeking to in crease the interest Oi young people in missions, the conviction is growing that this interest should be awakened while children are in secondary schools and in the Sunday-schools, the earlier thebetter. A series Of stories would be likely to se cure a reading from many in this early stage Of their interest in the subject, when a regular mis sion study text-book might not appeal to them. This is just as likely to be true of Older readers who are beginning to read about missions with interest but are not ready to engage in a regular study of them. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : William Crowell Edgar |
Publisher | : Forgotten Books |
Total Pages | : 196 |
Release | : 2017-11-15 |
Genre | : Business & Economics |
ISBN | : 9780331080568 |
Excerpt from The Story of a Grain of Wheat The story of a grain of wheat must be at the same time the story of a sack of flour and the story of a loaf of bread, in order to be at all com prehensive, and yet we may not, for lack of space, dwell upon the technical making of flour or the baking of bread. Each of these subjects would require a book in itself, and many books there are, printed in various tongues, which treat of them. Wheat is flour, flour is bread, and bread is food, the chief of all foods; man's constant mainstay and support from time immemorial, the primary object in his struggle for existence. Food for the stomach takes precedence in the long list of man's demands upon the world, and bread has been the cry of the needy since history's beginning. The story of a grain of wheat tells the story of man's long-continued struggle for plenty; the response of nature to her children asking for food; the emergence of mankind from savagery, when, regardless of anything save the pangs of hunger, the first miller plucked the berry from the stalk and, using his teeth for mill-stones, ground grist for a customer who would not be denied - his stomach. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : Ulrike Kraus |
Publisher | : Feierabend Verlag, Ohg |
Total Pages | : 168 |
Release | : 2004 |
Genre | : Cooking |
ISBN | : 9783899850581 |
Bread, the "Staff of Life", is an essential part of our daily diet. It is also one of the most richly diverse foods in the world. But how much do we really know about bread? Have you ever asked where the bagel originated, what sour dough actually is, how crispbread is made or how to make whole wheat bread at home? This book provides an insight into the history of bread, explains the differences between the many and varied types of grain and flour, presents different countries' styles of bread and includes a wide range of bread recipes. This combination of useful facts, anecdotes and recipes makes "The World of Bread" a fascinating book to read and a valuable guide for cooking and baking. Book jacket.
Author | : Edwin Lincoln Barker |
Publisher | : |
Total Pages | : 38 |
Release | : 1911 |
Genre | : Agricultural machinery |
ISBN | : |