The Classic Guide to Breadmaking

Nonfiction, Food & Drink, Baking & Desserts, Bread, History
Cover of the book The Classic Guide to Breadmaking by Sylvester Graham, Robert Wells, Amberley Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Sylvester Graham, Robert Wells ISBN: 9781445652108
Publisher: Amberley Publishing Publication: May 15, 2016
Imprint: Amberley Publishing Language: English
Author: Sylvester Graham, Robert Wells
ISBN: 9781445652108
Publisher: Amberley Publishing
Publication: May 15, 2016
Imprint: Amberley Publishing
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 books from Amberley Publishing

Cover of the book Under the Parish Lantern by Sylvester Graham, Robert Wells
Cover of the book Port of Tilbury in the 60s and 70s by Sylvester Graham, Robert Wells
Cover of the book 50 Finds From Hampshire by Sylvester Graham, Robert Wells
Cover of the book Abergavenny Through Time by Sylvester Graham, Robert Wells
Cover of the book Locomotives of the Highland Railway by Sylvester Graham, Robert Wells
Cover of the book Manchester United Busby's Legacy by Sylvester Graham, Robert Wells
Cover of the book Oxfordshire at War Through Time by Sylvester Graham, Robert Wells
Cover of the book A Beginner's Guide to Paranormal Investigation by Sylvester Graham, Robert Wells
Cover of the book East Midlands Traction by Sylvester Graham, Robert Wells
Cover of the book Alfred Mylne The Leading Yacht Designer by Sylvester Graham, Robert Wells
Cover of the book Yorkshire's War by Sylvester Graham, Robert Wells
Cover of the book Stafford From Old Photographs by Sylvester Graham, Robert Wells
Cover of the book The Black Country by Sylvester Graham, Robert Wells
Cover of the book Bradshaw's London by Sylvester Graham, Robert Wells
Cover of the book Secret Bristol by Sylvester Graham, Robert Wells
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy