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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: H. E. Jacob
Publisher: Pickle Partners Publishing
ISBN: 1787201279
Category : Cooking
Languages : en
Pages : 632
Get Book Here
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: Eric Pallant
Publisher: Agate Publishing
ISBN: 1572848537
Category : Cooking
Languages : en
Pages : 253
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Book Description
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Author: William Rubel
Publisher: Reaktion Books
ISBN: 1861899610
Category : Cooking
Languages : en
Pages : 162
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Book Description
It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal. Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering one hundred breads, Bread goes well beyond the simple choice of white or wheat. Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.
Author: Shauna Niequist
Publisher: Zondervan
ISBN: 0310598877
Category : Religion
Languages : en
Pages : 288
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Book Description
Join New York Times bestselling author Shauna Niequist as she offers an enchanting mix of funny and vulnerable storytelling in this collection of recipes and essays about the surprising and sacred things that happen when people gather around the table. Bread & Wine is a literary feast about the moments and meals that bring us together. With beautiful and evocative writing, Shauna celebrates the sweet and savory moments that happen when family and friends sit down together. She invites us to see how God teaches and feeds us even as we nourish the people around us, and she explores the ways that hunger, loneliness, and restlessness lead us back to the table again. Part cookbook and part spiritual memoir, Bread & Wine sheds light on: How sharing food together mirrors the way we share our hearts with each other—and with God What it means to follow a God who reveals His presence in breaking bread and passing a cup What happens when we come together, slow down, open our homes, look into one another’s faces, and listen to one another’s stories A satisfying read for heart and body, you’ll want to keep Bread & Wine close at hand all year round. Recreate the meals that come to life in each essay with recipes for any occasion, from Goat Cheese Biscuits and Bacon-Wrapped Dates to Mango Chicken Curry and Dark Chocolate Sea Salt Toffee. For anyone who has found themselves swapping stories over plates of pasta, sharing takeout on the couch, laughing over a burnt recipe, and lingering a little longer for one more bite, this book is for you.
Author: Paul Fike Stutzman
Publisher: Wipf and Stock Publishers
ISBN: 1498273173
Category : Religion
Languages : en
Pages : 286
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Book Description
What is a Love Feast? How did the early church celebrate the Love Feast? How might Christians today celebrate the Love Feast? In Recovering the Love Feast, Paul Stutzman addresses these questions, offering a unique blend of liturgical history and practical theology. Part I outlines the history of the Love Feast, noting its prevalence in early church worship, its gradual decline, and its reemergence in the practices of several Pietist groups (e.g., the Moravians, Methodists, and Brethren). Particular focus is given to five elements of the celebration, that is: eucharistic preparation, feetwashing, the fellowship meal, the holy kiss, and the Eucharist proper. In Part II, Stutzman argues that the Love Feast is a valuable Christian practice and a celebration worth recovering in those traditions that may have forgotten the feast. Rather than prescribing a specific method for celebrating the Love Feast, Stutzman proposes that there are five key disciplines that today's Love Feasts should embody: submission, love, confession, reconciliation, and thanksgiving. This book encourages Christians from a range of traditions to experiment with reclaiming the Love Feast, with the hope that each celebration serves as an act of worship to God and an authentic expression of Christian discipleship.
Author: David Norman
Publisher: Ten Speed Press
ISBN: 1607749254
Category : Cooking
Languages : en
Pages : 258
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Book Description
The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.
Author: Predrag Matvejevic
Publisher:
ISBN: 9781912545094
Category :
Languages : en
Pages : 140
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Book Description
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607746522
Category : Cooking
Languages : en
Pages : 258
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Book Description
Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
Author: Richard Snapes
Publisher: Quadrille Publishing
ISBN: 9781787131736
Category : Cooking
Languages : en
Pages : 0
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Book Description
*James Beard Award 2019 Nominee* Bread & Butter is a love letter to two glorious, artisanal products that have graced our tables for centuries. The book delves deep into the history and culture behind the bread and butter partnership, taking a global overview that brings us to the present day. It also shares more than 50 outstanding sweet and savory recipes that celebrate the best of both bread and butter. There are key recipes for a variety of breads (flatbreads, brioche, grain loaf) and butters (real butter, ghee, flavored spreads), as well as recipes that bring the two together, from simple buttermilk scones or bread puddings, to a brioche and brown butter ice-cream and spelt buttermilk pancakes. Bread and butter are put on the table to be eaten and enjoyed, and this book shows you how to prepare both brilliantly – but it also explores how bread and butter are used in celebration, myth and story across the world. It covers the traditions, the flavors, and the making processes. And it's a celebration of the most humble, but arguably most important, pairings in food history.
Author: Peter Kropotkin
Publisher: Courier Corporation
ISBN: 048631118X
Category : Political Science
Languages : en
Pages : 306
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Book Description
Written by a Russian prince who renounced his title, this work promotes an anarchist market economy — a system of autonomous cooperative collectives. A century after its initial publication, it remains fresh and relevant.
