The Classic Guide to Breadmaking
1st Edition
Published on 15. May 2016
256 pages
978-1-4456-5210-8 (ISBN)
Description
Freshly baked bread is an incredibly evocative aroma, feeding in to a shared understanding of this versatile food which has been an important staple in our diet since the dawn of agriculture. There are probably few people who, were the question put to them directly, would not say that they consider bread one of the most, if not the most, important article of food. Throughout recorded history, bread s popularity around the world has given it the reputation as one of mankind s oldest artificial foods. In its various forms, bread has been made in almost every portion of the world and every period of time. Making bread was surely one of the first chemistry experiments and today remains a staple food throughout the world. In this informative volume, Sylvester Graham and Robert Wells take us from the history of bread all the way through to its properties, fermentation, preparation and the different varieties of this universal foodstuff.
More details
Series
Language
English
Place of publication
Stroud
United Kingdom
Illustrations
30 Illustrations
ISBN-13
978-1-4456-5210-8 (9781445652108)
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Schweitzer Classification
