Bread: The Story of Greggs PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Bread: The Story of Greggs PDF full book. Access full book title Bread: The Story of Greggs by Ian Gregg. Download full books in PDF and EPUB format.
Author: Ian Gregg
Publisher: Random House
ISBN: 1448168554
Category : Biography & Autobiography
Languages : en
Pages : 370
Get Book Here
Book Description
When Ian Gregg was just a boy he joined his father at work selling pies from his van to miners’ wives around Newcastle. Now retired, he can look back on a business that began as a husband-and-wife team in the 1930s, and survived a world war and two major recessions to become our favourite bakery, beloved by everyone from children to office workers to soldiers overseas. Ian Gregg led the family firm as it grew, employing generations of families from around Newcastle and then becoming a public company with bakeries in Scotland and across the North, and now with shops on every high street. This is a story of extraordinary success, but it is also a triumphant tale of how doing right by your people makes for great business. Bucking every trend, Greggs have always put their customers, employees and local communities before quick profits for directors and shareholders. Their astounding record of charitable works includes hardship grants, an environment fund, sponsorship of the North East Children’s Cancer run and over £1 million raised annually for Children in Need. Ian Gregg will donate all of his royalties and Greggs plc will donate all its profits from the sale of this book to the Greggs Foundation to help fund more Breakfast Clubs for children.
Author: Ian Gregg
Publisher: Random House
ISBN: 1448168554
Category : Biography & Autobiography
Languages : en
Pages : 370
Get Book Here
Book Description
When Ian Gregg was just a boy he joined his father at work selling pies from his van to miners’ wives around Newcastle. Now retired, he can look back on a business that began as a husband-and-wife team in the 1930s, and survived a world war and two major recessions to become our favourite bakery, beloved by everyone from children to office workers to soldiers overseas. Ian Gregg led the family firm as it grew, employing generations of families from around Newcastle and then becoming a public company with bakeries in Scotland and across the North, and now with shops on every high street. This is a story of extraordinary success, but it is also a triumphant tale of how doing right by your people makes for great business. Bucking every trend, Greggs have always put their customers, employees and local communities before quick profits for directors and shareholders. Their astounding record of charitable works includes hardship grants, an environment fund, sponsorship of the North East Children’s Cancer run and over £1 million raised annually for Children in Need. Ian Gregg will donate all of his royalties and Greggs plc will donate all its profits from the sale of this book to the Greggs Foundation to help fund more Breakfast Clubs for children.
Author: Emma Kay
Publisher: Pen and Sword History
ISBN: 1526757494
Category : Cooking
Languages : en
Pages : 324
Get Book Here
Book Description
A cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians. The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time. Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.
Author: Edwin Lincoln Barker
Publisher:
ISBN:
Category : Agricultural machinery
Languages : en
Pages : 42
Get Book Here
Book Description
Author: T. B. Wood
Publisher: Cambridge University Press
ISBN: 1107606063
Category : Cooking
Languages : en
Pages : 151
Get Book Here
Book Description
Originally published during the early part of the twentieth century, the Cambridge Manuals of Science and Literature were designed to provide concise introductions to a broad range of topics. They were written by experts for the general reader and combined a comprehensive approach to knowledge with an emphasis on accessibility. The Story of a Loaf of Bread by T. B. Wood was first published in 1913. The volume presents an account of the various stages involved in bread production, from wheat growing through to the process of baking.
Author: John Ashton
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 165
Get Book Here
Book Description
This edition includes: Pre-historic Bread Corn in Egypt and Assyria Bread in Palestine The Bread of the Classic Lands Bread in Eastern Lands Bread in Europe and America Early English Bread How Grain becomes Flour The Miller and His Tolls Bread-Making and Baking Ovens Ancient and Modern The Religious Use of Bread Ginger Bread and Charity Bread Bread Riots Legends about Bread
Author:
Publisher:
ISBN:
Category : Cooking (Bread)
Languages : en
Pages : 47
Get Book Here
Book Description
Author: Edwin Lincoln Barker
Publisher: Legare Street Press
ISBN: 9781021392718
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
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: H. E. Jacob
Publisher: Skyhorse Publishing Inc.
ISBN: 9781602391246
Category : Cooking
Languages : en
Pages : 420
Get Book Here
Book Description
"In a colossal epic tale, Mr. Jacob has sketched world history--its folkways, its religion, its superstition, and its plagues, all in terms of bread." --Wall Street Journal From ancient Egypt to modern times, bread has been the essential food, the very symbol of fundamental well-being. First published in 1944 and the result of more two decades' research, Six Thousand Years of Bread is a thought-provoking journey through bread's role in politics, religion, technology, war, civilization, and beyond. A cult favorite among bakers and foodies, this beautiful new seventieth anniversary edition will fascinate philosophers, historians, and bakers alike. The fascinating voyage begins with bread in prehistoric times and continues with an exploration of the plow, the discovery of baking, the Greek passion for seed corn and reverence for the bread goddess Demeter, the significance of the Bible's many references to bread, and how bread contributed to the outcome of World War I. In a poignant conclusion, Jacob describes his own experiences subsisting on bread made of sawdust in a Nazi concentration camp. Six Thousand Years of Bread is a brilliant celebration of bread and the remarkable role it has played throughout human history. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: T. B. Wood
Publisher:
ISBN: 9780243649860
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: John Ashton
Publisher: Good Press
ISBN:
Category : History
Languages : en
Pages : 132
Get Book Here
Book Description
The History of Bread: From Pre-historic to Modern Times is a culinary text by John Ashton. It presents information on European bread history and different local traditions in baking.
