The Story Behind Bread PDF Download

Author: H. E. Jacob
Publisher: Pickle Partners Publishing
ISBN: 1787201279
Category : Cooking
Languages : en
Pages : 632

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Book Description
Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.

Author: Jeffrey Hamelman
Publisher: Wiley
ISBN: 9781118330296
Category : Cooking
Languages : en
Pages : 496

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Book Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

Author: Chad Robertson
Publisher: Chronicle Books
ISBN: 1452100284
Category : Cooking
Languages : en
Pages : 307

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Book Description
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Author: Emily Buehler
Publisher:
ISBN: 9780977806881
Category : Cooking
Languages : en
Pages : 0

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Book Description
Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.

Author: Elizabeth Raum
Publisher: Heinemann-Raintree Library
ISBN: 9781432923464
Category : Juvenile Nonfiction
Languages : en
Pages : 36

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Book Description
Introduces bread, discussing how it was introduced in the ancient world, the modern processes of making bread, different types, and the higher wheat prices which are causing hunger in the poorer countries of the world.

Author: Mark McWilliams
Publisher: Bloomsbury Publishing USA
ISBN: 0313385106
Category : Social Science
Languages : en
Pages : 272

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Book Description
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.

Author: Emily Prokop
Publisher: Mango Media Inc.
ISBN: 163353829X
Category : Reference
Languages : en
Pages : 196

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Book Description
Surprising history of ordinary things Learn the fascinating history and trivia you never knew about things we use daily from the host of The Story Behind podcast. Everyday objects and major events in history: Every single thing that surrounds us has a story behind it. Many of us learn the history of humans and the major inventions that shaped our world. But what you may not have learned is the history of objects we surround ourselves with every day. You might not even know how the major events in history (World Wars, ancient civilizations, revolutions, etc.) influenced the inventions of things we use today. The history and science behind the ordinary: From the creator of The Story Behind podcast comes this revelatory new book. The Story Behind will give insight into everyday objects we don’t think much about when we use them. Topics covered in the podcast will be examined in more detail along with many new fascinating topics. Learn how lollipops got started in Ancient Egypt, how podcasts were invented, and why Comic Sans was created. Learn the torture device origins of certain exercise equipment and the espionage beginnings of certain musical instruments. Ordinary things from science to art, food to sports, customs to fashion, and more are explored. Readers will: • Understand the wonders behind everyday objects • Learn truly obscure history and fun facts that will change the way they see the world • Learn how major historic events still affect us today through seemingly mundane things • Become formidable trivia masters

Author: Sean Price
Publisher: Heinemann-Raintree Library
ISBN: 9781432923396
Category : Juvenile Nonfiction
Languages : en
Pages : 36

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Book Description
Surveys major breakthroughs in the science of electricity, and includes information on circuits, electromagnets, electricity in the human body, and energy-saving tips.

Author: Heidi Moore
Publisher: Heinemann-Raintree Library
ISBN: 9781432923426
Category : Juvenile Nonfiction
Languages : en
Pages : 36

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Book Description
Introduces the topic of oil, discussing its early discovery, the impact that the invention of the automobile had on its demand, the problem of pollution, and the prospects of a reduction in world supplies.

Author: Peter Scholliers
Publisher: Bloomsbury Publishing
ISBN: 135036178X
Category : Social Science
Languages : en
Pages : 285

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Book Description
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.