In Search Of The Perfect Loaf

RELATED BOOKS
In Search of the Perfect Loaf
Language: en
Pages: 320
Authors: Samuel Fromartz
Categories: Biography & Autobiography
Type: BOOK - Published: 2014-09-04 - Publisher: Penguin

"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
The Gift of the Twin Houses
Language: en
Pages: 264
Authors: V. & D. Povall
Categories: Fiction
Type: BOOK - Published: 2018-12-10 - Publisher: Dragonfly Media

Sarah Salas buried her clairvoyance at age six, bowing to her family’s insistence that she become “normal” to fit into society. But the opposite occurred. Sarah’s struggle to suppress her psychic abilities forced her into a lonely, isolated life. Fifty years later, soon after Sarah accepts an offer too tempting to refuse, as if on cue, her clairvoyance bursts out, compelling her to abandon her safe life and relocate to a secluded house in the North Cascades of Washington State. An irresistible psychic pull leads her to a box full of old photographs in the attic. Each photo offers a story to Sarah’s paranormal senses. One by one, the deceased residents of not only her house, but also its twin, the home of her neighbor Conrad Thompson, share a fragmented tapestry of jealousy, incest, and murder. As Sarah explores the past, she finds herself irresistibly drawn to Conrad. Alone most of her life, she’s now surrounded by Conrad’s loving family—alive and dead. Only once before did she attempt love but the relationship ended in heartache and humiliation. Unless Conrad can accept Sarah for all she is, history could repeat itself—a disgrace Sarah dares not relive.
The Bread Baker's Apprentice, 15th Anniversary Edition
Language: en
Pages: 336
Authors: Peter Reinhart
Categories: Cooking
Type: BOOK - Published: 2016-09-06 - Publisher: Ten Speed Press

WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
52 Loaves
Language: en
Pages: 353
Authors: William Alexander
Categories: Cooking
Type: BOOK - Published: 2011-10-25 - Publisher: Algonquin Books

“A clever weekend baker learns some life lessons, loaf by loaf . . . His bright writing highlights a pleasing variety of comical misadventures” (Kirkus Reviews). William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat. An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread. “Serious, irreverent, funny, and informative at the same time, 52 Loaves reflects precisely the frustrating and infuriating—if not impossible—process of creating the perfect bread.” —Jacques Pépin “Nitpicking obsessiveness was never so appetizing.” —Entertainment Weekly “Alexander’s breathless, witty memoir is a joy to read. It’s equal parts facts and fun. . . . Alexander is wildly entertaining on the page, dropping clever one-liners in the form of footnotes and parenthetical afterthoughts throughout.” —The Boston Globe “A warm, laugh-out-loud [memoir] . . . Alexander writes about the ups (few), the downs (numerous) and a lively history of bread itself, all recounted in a self-effacing but often irreverent voice.” —The Oregonian
In Defense of Processed Food
Language: en
Pages: 273
Authors: Robert L. Shewfelt
Categories: Technology & Engineering
Type: BOOK - Published: 2016-11-23 - Publisher: Springer

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
The New Bread Basket
Language: en
Pages: 246
Authors: Amy Halloran
Categories: Bread
Type: BOOK - Published: 2015-07-27 - Publisher: Chelsea Green Publishing

For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from factory bakeries, the symbolism of wheat and bread—amber waves of grain, the staff of life—still carries great meaning. Today, bread and beer are once again building community as a new band of farmers, bakers, millers, and maltsters work to reinvent local grain systems. The New Bread Basket tells their stories and reveals the village that stands behind every loaf and every pint. While eating locally grown crops like heirloom tomatoes has become almost a cliché, grains are late in arriving to local tables, because growing them requires a lot of land and equipment. Milling, malting, and marketing take both tools and cooperation. The New Bread Basket reveals the bones of that cooperation, profiling the seed breeders, agronomists, and grassroots food activists who are collaborating with farmers, millers, bakers, and other local producers. Take Andrea and Christian Stanley, a couple who taught themselves the craft of malting and opened the first malthouse in New England in one hundred years. Outside Ithaca, New York, bread from a farmer-miller-baker partnership has become an emblem in the battle against shale gas fracking. And in the Pacific Northwest, people are shifting grain markets from commodity exports to regional feed, food, and alcohol production. Such pioneering grain projects give consumers an alternative to industrial bread and beer, and return their production to a scale that respects people, local communities, and the health of the environment. Many Americans today avoid gluten and carbohydrates. Yet, our shared history with grains—from the village baker to Wonder Bread—suggests that modern changes in farming and processing could be the real reason that grains have become suspect in popular nutrition. The people profiled in The New Bread Basket are returning to traditional methods like long sourdough fermentations that might address the dietary ills attributed to wheat. Their work and lives make our foundational crops visible, and vital, again.
States of Subsistence
Language: en
Pages: 368
Authors: José Ciro Martínez
Categories: Political Science
Type: BOOK - Published: 2022-04-12 - Publisher: Stanford University Press

On any given day in Jordan, more than nine million residents eat approximately ten million loaves of khubz 'arabi—the slightly leavened flatbread known to many as pita. Some rely on this bread to avoid starvation; for others it is a customary pleasure. Yet despite its ubiquity in accounts of Middle East politics and society, rarely do we consider how bread is prepared, consumed, discussed, and circulated—and what this all represents. With this book, José Ciro Martínez examines khubz 'arabi to unpack the effects of the welfare program that ensures its widespread availability. Drawing on more than a year working as a baker in Amman, Martínez probes the practices that underpin subsidized bread. Following bakers and bureaucrats, he offers an immersive examination of social welfare provision. Martínez argues that the state is best understood as the product of routine practices and actions, through which it becomes a stable truth in the lives of citizens. States of Subsistence not only describes logics of rule in contemporary Jordan—and the place of bread within them—but also unpacks how the state endures through forms, sensations, and practices amid the seemingly unglamorous and unspectacular day-to-day.
The Lost Boy
Language: en
Pages: 432
Authors: Duncan Staff
Categories: True Crime
Type: BOOK - Published: 2012-08-31 - Publisher: Random House

Between 1963 and 1965 the Moors Murderers - Ian Brady and Myra Hindley - kidnapped and murdered five children before they were caught and sentenced to life in prison. The case shook the nation and has held us both horrified and fascinated for fifty years. Three of the children - Pauline Reade, John Kilbride and Lesley Ann Downey - were discovered in shallow graves on Saddleworth Moor. Edward Evans' body was found in their spare bedroom. The body of Keith Bennett has never been found. In the late nineties Myra Hindley contributed to a documentary on the murders, made by Duncan Staff. When she died in 2002 he was sent her unpublished papers. Drawing on this unique resource, and with the cooperation of the families of the victims, the police and expert witnesses, Duncan Staff is able to cast new light on the crimes, Hindley's relationship with Brady and her life in prison. And in this new edition of his bestselling book he is able to present, for the first time, compelling new evidence about the Moors murderers' system for hiding their victims' bodies.
Grain of Truth
Language: en
Pages: 304
Authors: Stephen Yafa
Categories: Social Science
Type: BOOK - Published: 2015-05-12 - Publisher: Penguin

A Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we’ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber—all to point us toward a better, richer diet. Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker’s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
Classic German Baking
Language: en
Pages: 288
Authors: Luisa Weiss
Categories: Cooking
Type: BOOK - Published: 2016-10-18 - Publisher: Ten Speed Press

From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life.
The Seducer
Language: en
Pages: 610
Authors: Jan Kjaerstad
Categories: Fiction
Type: BOOK - Published: 2005-05-01 - Publisher: Hachette UK

Jonas Wergeland is a successful TV documentary producer and something of God's gift to women. But one day he returns from the world's fair in Seville to discover his wife dead on the living room floor. What follows is not only a quest to find the killer but also a whimsical look at just how Jonas came to this particular juncture. Following the twists and turns of his life up to an unforgettable, edge-of-your-seat conclusion, this post-modernist novel is an international best-seller and winner of the prestigious Nordic Prize 1999, Scandinavia's highest literary honour.
The Fabulous Baker Brothers
Language: en
Pages: 252
Authors: Tom Herbert, Henry Herbert
Categories: Cooking
Type: BOOK - Published: 2012-01-19 - Publisher: Hachette UK

Tom and Henry Herbert - The Fabulous Baker Brothers - are fifth generation bakers with a passion for food in all its forms. Tom is a talented master baker whose famous Hobbs House Bakery sits just next door to his younger brother Henry's butchery. Together our young brothers work side by side making the amazing bread and delicious meaty accompaniments and fillings that have made their businesses so successful. Here, in this brand new cook book to accompany the hit Channel 4 show, The Fabulous Baker Brothers share with us mouthwatering oven-based recipes that unlock a world of gorgeous homemade breads, pastries, pies, cakes and confectionary. With carefully chosen ingredients and some easily-mastered techniques - this is healthy, wholesome, beautiful food that doesn't cost the earth to make. Fully illustrated throughout with photographs of the boys, their shops and Cotswold surrounds, and of course their stunning produce, this cook book gets to the fundamental heart of British good food as two of the country's most respected and successful artisans teach us how to bake like professionals in our own homes.