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Cover: 9781572843011 | Sourdough Culture: A History of Bread Making from Ancient to Modern...
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Sourdough Culture
A History of Bread Making from Ancient to Modern Bakers
Buch von Eric Pallant
Sprache: Englisch

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Beschreibung
"An exploration of the history of sourdough, accompanied by a selection from the author's own favorite recipes"--
"An exploration of the history of sourdough, accompanied by a selection from the author's own favorite recipes"--
Über den Autor
Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College. He is acknowledged for his skill in weaving research narratives into compelling stories for Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.
Inhaltsverzeichnis
Foreword by Peter Reinhart

Introduction

Chapter 1: In the Beginning

Chapter 2: Bread and Hunger

Chapter 3: The French Connection

Chapter 4: Sourdough Goes to America

Chapter 5: A Reign of Yeast

Chapter 6: How Much Bread Can You Buy with Gold?

Chapter 7: Modern Bread

Conclusion: Final Proof

Acknowledgments

End Notes
Details
Erscheinungsjahr: 2021
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781572843011
ISBN-10: 1572843012
Sprache: Englisch
Einband: Gebunden
Autor: Pallant, Eric
Hersteller: Agate Publishing
Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Maße: 234 x 155 x 28 mm
Von/Mit: Eric Pallant
Erscheinungsdatum: 14.09.2021
Gewicht: 0,576 kg
Artikel-ID: 121109166
Über den Autor
Eric Pallant is a serious amateur baker, a two-time Fulbright Scholar, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College. He is acknowledged for his skill in weaving research narratives into compelling stories for Ted-like talks (Grisham Lecture Series, London), bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. More information on Pallant and his sourdough cultures, including a map of bakers around the world using Cripple Creek sourdough, can be found on his website. He lives in Meadville, Pennsylvania, with his wife, a cat he did not expect, and three active sourdough starters.
Inhaltsverzeichnis
Foreword by Peter Reinhart

Introduction

Chapter 1: In the Beginning

Chapter 2: Bread and Hunger

Chapter 3: The French Connection

Chapter 4: Sourdough Goes to America

Chapter 5: A Reign of Yeast

Chapter 6: How Much Bread Can You Buy with Gold?

Chapter 7: Modern Bread

Conclusion: Final Proof

Acknowledgments

End Notes
Details
Erscheinungsjahr: 2021
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9781572843011
ISBN-10: 1572843012
Sprache: Englisch
Einband: Gebunden
Autor: Pallant, Eric
Hersteller: Agate Publishing
Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Maße: 234 x 155 x 28 mm
Von/Mit: Eric Pallant
Erscheinungsdatum: 14.09.2021
Gewicht: 0,576 kg
Artikel-ID: 121109166
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