Call Number
PER 664.7520994 LEA
Format:
Other
Other
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0.5457
Call Number
TR DVD 664.752 FLO
Publication Date
1995
Summary
This program follows bread production from the paddock to the finished product. It looks at the stages in milling and baking, shows the role of bread in different cultures and offers an historical perspective on flour milling.
Format:
Other
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0.4446
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by
Daniel, Albert R.
Call Number
664.752 DAN
Publication Date
1963
Format:
Books
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0.3825
by
Kolb Bakery Machines Ltd.
Call Number
664.752 KOL
Publication Date
1988
Format:
Books
Relevance:
0.3558
by
Brettschneider, Dean.
Call Number
641.815 BRE
Publication Date
2001
Format:
Books
Relevance:
0.2984
by
Amendola, Joseph.
Call Number
664.752 AME
Publication Date
1987
Format:
Books
Relevance:
0.2615
by
Matz, Samuel A.
Call Number
664.752 MAT
Publication Date
1989
Format:
Books
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0.2476
by
Malouf, Tarek.
Call Number
641.815 MAL
Publication Date
2013
Summary
This stunning new cookbook, including some step-by-step photos and every foolproof recipe with its own image, offers some of the bakers? all-time favourite recipes and brand new, inspirational ideas.
Format:
Books
Relevance:
0.2475
by
Malouf, Tarek.
Call Number
641.815 MAL
Publication Date
2009
Format:
Books
Relevance:
0.2427
by
Mayle, Peter.
Call Number
641.815 MAY
Publication Date
2006
Format:
Books
Relevance:
0.2366
by
Scholliers, Peter, author.
Call Number
XX(311905.1)
Publication Date
2024
Summary
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.
Format:
Electronic Resources
Relevance:
0.2010
by
Malgieri, Nick.
Call Number
641.815 MAL
Publication Date
2005
Summary
"Nick Malgieri has journeyed far and wide during his thirty-plus years working as a professional baker. His experiences abroad have always informed the flavors and techniques of his recipes. Now the award-winning master baker transports the world's greatest kitchens and bakeries to your home with this inspired gathering of more than one hundred cookies, cakes, breads, sweet and savory pastries, pies, and tarts, from the baking traditions of thirty-nine countries." "Look no further for chewy naan from India, rich chocolate Millennium Torte from Vienna, and crisp cannoli from Sicily. With A Baker's Tour at your fingertips, you don't have to tour Monaco for Prince Albert's puff pastry cake, Poland for the lightest, most flavorful babka, or Argentina for perfectly seasoned beef empanadas - you don't even have to go to country-specific cookbooks." "The recipes here range from casual to sophisticated, and all have been adapted for American use, ensuring consistent, delicious results without sacrificing flavor. Supplemented by illuminating food facts and anecdotes, and illustrated with full-color photographs, Nick Malgieri's A Baker's Tour is a satisfying and educational international collection of inviting, delicious recipes for home cooks and food lovers everywhere."--BOOK JACKET.
Format:
Books
Relevance:
0.1970
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