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| Author | : Clive Maine McCay |
| Publisher | : Courier Corporation |
| Total Pages | : 36 |
| Release | : 1980-01-01 |
| Genre | : Cooking |
| ISBN | : 9780486239958 |
Famed high-protein recipe incorporated into breads, rolls, buns, coffee cakes, pizza, pie crusts, more.
| Author | : Moe Foner |
| Publisher | : Cornell University Press |
| Total Pages | : 188 |
| Release | : 2002 |
| Genre | : Biography & Autobiography |
| ISBN | : 9780801440618 |
Foner follows his development as an apolitical youth to a visionary whose pragmatism paved the way for legislation guaranteeing hospital workers the right to unionize. 32 photos.
| Author | : Alexander Gerschenkron |
| Publisher | : Cornell University Press |
| Total Pages | : 284 |
| Release | : 1989 |
| Genre | : Business & Economics |
| ISBN | : 9780801495861 |
A classic in its field, Bread and Democracy in Germany has been widely praised since its publication in 1943 for its account of German political and economic development. In his preface, Alexander Gerschenkron states: "The primary purpose of this study is to show, first, how, before 1914, the machinery of Junker protectionism is agriculture, coupled with the Junker philosophy... delayed the development of democratic institutions in Germany; and second, how the Junkers contrived to escape almost unscathed from the German revolution of 1918 and how this fact contributed to the constitutional weakness and subsequent disintegration of the Weimar Republic." Emphasizing the importance of the problem of German agriculture in its relation to democratic reconstruction, Gerschenkron asserts that "the political attitude of farmers in several European countries had a decisive influence on the fate of European democracy. Nowhere is this more true than in Germany. The German farmers bear their full share of responsibility for the advent of fascism in that country."
| Author | : Patrick Brantlinger |
| Publisher | : Cornell University Press |
| Total Pages | : 422 |
| Release | : 2016-11-01 |
| Genre | : History |
| ISBN | : 1501707639 |
Lively and well written, Bread and Circuses analyzes theories that have treated mass culture as either a symptom or a cause of social decadence. Discussing many of the most influential and representative theories of mass culture, it ranges widely from Greek and Roman origins, through Marx, Nietzsche, Freud, Ortega y Gasset, T. S. Eliot, and the theorists of the Frankfurt Institute, down to Marshall McLuhan and Daniel Bell, Brantlinger considers the many versions of negative classicism and shows how the belief in the historical inevitability of social decay—a belief today perpetuated by the mass media themselves—has become the dominant view of mass culture in our time. While not defending mass culture in its present form, Brantlinger argues that the view of culture implicit in negative classicism obscures the question of how the media can best be used to help achieve freedom and enlightenment on a truly democratic basis.
| Author | : Ed Wood |
| Publisher | : Ten Speed Press |
| Total Pages | : 194 |
| Release | : 2011-07-12 |
| Genre | : Cooking |
| ISBN | : 1607740079 |
Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen.
| Author | : Daniel Leader |
| Publisher | : Penguin |
| Total Pages | : 370 |
| Release | : 2019-10-01 |
| Genre | : Cooking |
| ISBN | : 0735213836 |
2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."
| Author | : Abigail Agresta |
| Publisher | : Cornell University Press |
| Total Pages | : 177 |
| Release | : 2022-07-15 |
| Genre | : History |
| ISBN | : 1501764187 |
How did medieval people think about the environments in which they lived? In a world shaped by God, how did they treat environments marked by religious difference? The Keys to Bread and Wine explores the answers to these questions in Valencia in the later Middle Ages. When Christians conquered the city in 1238, it was already one of the richest agricultural areas in the Mediterranean thanks to a network of irrigation canals constructed under Muslim rule. Despite this constructed environment, drought, flooding, plagues, and other natural disasters continued to confront civic leaders in the later medieval period. Abigail Agresta argues that the city's Christian rulers took a technocratic approach to environmental challenges in the fourteenth century but by the mid-fifteenth century relied increasingly on religious ritual, reflecting a dramatic transformation in the city's religious identity. Using the records of Valencia's municipal council, she traces the council's efforts to expand the region's infrastructure in response to natural disasters, while simultaneously rendering the landscape within the city walls more visibly Christian. This having been achieved, Valencia's leaders began by the mid-fifteenth century to privilege rogations and other ritual responses over infrastructure projects. But these appeals to divine aid were less about desperation than confidence in the city's Christianity. Reversing traditional narratives of technological progress, The Keys to Bread and Wine shows how religious concerns shaped the governance of the environment, with far-reaching implications for the environmental and religious history of medieval Iberia.
| Author | : Steven L. Kaplan |
| Publisher | : Duke University Press |
| Total Pages | : 790 |
| Release | : 1996-06-19 |
| Genre | : Business & Economics |
| ISBN | : 9780822317067 |
Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government, and its capacity to endure.
| Author | : Steven L. Kaplan |
| Publisher | : Duke University Press |
| Total Pages | : 440 |
| Release | : 2006-12-20 |
| Genre | : Cooking |
| ISBN | : 9780822338338 |
In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
| Author | : Edward Espe Brown |
| Publisher | : Shambhala Publications |
| Total Pages | : 192 |
| Release | : 2011-02-15 |
| Genre | : Cooking |
| ISBN | : 9780834823013 |
The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."
