by
Dunaway, Suzanne.
Call Number
641.815
Publication Date
2012
Summary
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b
Format:
Electronic Resources
Relevance:
54899.2500
by
McCance, R. A. (Robert Alexander), 1899-1993
Call Number
ARC 641.815 MCC
Format:
Books
Relevance:
41497.5547
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by
Rubel, William
Call Number
641.815 RUB
Publication Date
2011
Summary
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 unit
Format:
Books
Relevance:
0.0800
by
Bobrow-Strain, Aaron, author.
Call Number
641.81509 BOB
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0730
by
Marchant, John.
Call Number
ARC 664.7523 MAR
Publication Date
2008
Summary
Bread plays an important role in the folklore, culture, religion, and politics of residents of wheatgrowing countries. It symbolizes fertility, prosperity, and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat. The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Food and cooking.
Format:
Books
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0.0658
by
Dupaigne, Bernard.
Call Number
641.81509 DUP
Publication Date
1999
Format:
Books
Relevance:
0.0590
by
Jacob, Heinrich Eduard, 1889-1967
Call Number
664.752309 JAC
Publication Date
2007 1944
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0714/2007015911-d.html
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0.0500
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