Knead to Know - A History of Baking

Neil Buttery

Beschreibung

In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created.

Everything has a history, but food history is special because it tells so much about our culture and society, our desires and our weaknesses, from the broad sweep of bread creating human civilisation to the invention of the wedding cake, the creation of the whisk, the purpose of the fish heads in a star-gazy pie, or the fact that mince pies used to be meaty.

When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection as technology improves. This is not always the case. Sometimes things have to become simpler, sometimes knowledge is lost and skills forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are worth trying out (and mention a few that should perhaps be left in the past).

The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

Verfügbar seit: 12.09.2024.

Drucklänge: 320 Seiten.

Weitere Bücher, die Sie mögen werden

Egg - A Dozen Ovatures

Lizzie Stark

An unconventional history of the world’s largest cellular workhorse, from chickens to penguins, from art to crime, and more. 
The egg is a paradox―both alive and not alive―and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. 
From Mali to Finland, mythologies around the globe have invested the egg with powers of regeneration and fecundity, often ascribing the origin of the world to a cosmic egg. An oracle to Romans, fought over by Gold Rush gangs, used as the foundation of the Clown Egg Registry, and blasted into space, the egg has taken on larger proportions than, say, the ovum of an ostrich. 
It has starred in global dishes from the Korean comfort food ttukbaegi gyeranjjim to the less regaled yet iconic soft-boiled egg. Stark writes a biography of French-born chef Jacques Pépin through his egg creations, and weaves in her personal experiences, like attempting to make the perfect omelet or trying her hand at pysanky―the Ukrainian art of egg decoration. She also explores her fraught relationship to the eggs in her body due to a familial link to cancer, and shares her delight in becoming a mother. 
Filled with colorful characters and fascinating morsels, Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.

Zum Buch

Kombucha

Louise Avery

Kombucha is a fermented drink (made using tea, sugar, a simple bacteria and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with the trends for home-fermenting, preserving and enjoying 'living' foods.
Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and more-ish taste. Now she is one of London's best-connected kombucha producers. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavour your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organised by type of base: 'Fruit', with recipes for Blood Orangeade, Pear and Ginger, Pomegranate and Lime, a Cranberry Cleanse and Blueberry Lemonade; 'Vegetable', including Sour Rhubarb Fizz, Striped Candy Beetroot and Lime, and a Virgin Mary. Next up, 'Flower' has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love and a Hoppy Pale Ale, while 'Herb, Spice and Tea' is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil 'Mojito'. You'll be spoilt for choice for ways to flavour this health-giving drink.

Zum Buch

Pepper - A History of the...

Marjorie Shaffer

“This is more than the story of a spice . . . Get ready for a sweeping ride through history.” ―David Oshinsky, Pulitzer Prize–winning authorThe perfect companion to Mark Kurlansky's Salt: A World History, Pepper illuminates the rich history of pepper for a popular audience. Vivid and entertaining, it describes the part pepper played in bringing the Europeans, and later the Americans, to Asia and details the fascinating encounters they had there. As Mark Pendergrast, author of Uncommon Grounds, said, “After reading Marjorie Shaffer's Pepper, you'll reconsider the significance of that grinder or shaker on your dining room table. The pursuit of this wizened berry with the bite changed history in ways you've never dreamed, involving extraordinary voyages, international trade, exotic locales, exploitation, brutality, disease, extinctions, and rebellions, and featuring a set of remarkable characters.”From the abundance of wildlife on the islands of the Indian Ocean, which the Europeans used as stepping stones to India and the East Indies, to colorful accounts of the sultan of Banda Aceh entertaining his European visitors with great banquets and elephant fights, this fascinating book reveals the often surprising story behind one of mankind's most common spices.“Using first-person accounts from journals and ships' logs, Shaffer crafts a textured story of exploration, danger, wealth and greed. Readers will find adventures on the high seas, pirates, ambitious Jesuits, sultans living in opulence and the plunder of what was once considered a ‘Garden of Eden’ . . . A vividly told story of a common spice’s uncommon history.” —Kirkus Reviews“A delightful history of the Indian Ocean and the South Seas.” ―Robert D. Kaplan, New York Times–bestselling author

Zum Buch

Rooted in Flavor - Traditional...

Brandon Yorke

Rooted in Flavor: Traditional Recipes with Lasting Appeal is a warm and inspiring collection that celebrates the timeless power of traditional cooking. Built around recipes that have been loved, shared, and passed down through generations, this book brings together familiar flavors, comforting meals, and practical kitchen wisdom for modern home cooks. 
Inside, listeners will discover recipes that honor heritage while remaining easy to enjoy today. Each dish is crafted to feel approachable, satisfying, and full of character—perfect for family meals, special gatherings, or anyone who wants to reconnect with authentic, meaningful food. 
More than a recipe collection, Rooted in Flavor is a tribute to the memories, culture, and comfort found in traditional cooking. Whether you are preserving family favorites or discovering classic dishes for the first time, this book offers lasting appeal for every kitchen.

Zum Buch

Charcuterie Boards - Platters...

Miranda Ballard, Louise Pickford

How to create a delicious charcuterie board tailored to any occasion and taste, and use charcuterie in simple recipes.

Want to make the most of the wide variety of charcuterie products available today? From cured meats, smoked sausages and salami to pâtés and rillettes, you'll find the perfect serving suggestion here. Travel around the world and get to know well-known charcuterie from the obviously popular countries of Italy, Spain and France, delving deeper into the regional intricacies to really understand the origins and appeal. Charcuterie Boards also invites you to travel a bit wider and sample some hidden gems from Germany, the UK, Poland and further afield to discover flavours from around the world. Learn how to match and put together visually impressive and delicious charcuterie boards. Choose from a range of themed boards, to help you create a variety of table showstoppers to wow your guests; or even just when dining solo or for two to really get to know charcuterie and all its wonderful flavours. There is endless possibility for different charcuterie combinations to suit all occasions from grouping various salamis from different countries for a taste sensation, to creating the perfect charcuterie board for an on-the-move picnic.

Zum Buch

Clara's Kitchen - Wisdom...

Clara Cannucciari, Christopher...

Clara Cannucciari became an internet sensation late in life, making cooking videos until her 96th birthday. Her YouTube® Great Depression Cooking channel garnered an army of devoted followers. Now, in Clara's Kitchen, she gives listeners words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a "pull yourself up by your bootstraps" philosophy of living. 
 
 
 
In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other treats Clara gives listeners practical advice on cooking nourishing meals for less. Using lessons learned during the Great Depression, she writes, for instance, about how to conserve electricity when cooking and how you can stretch a pot of pasta with a handful of lentils. She reminisces about her youth and writes with love about her grandchildren and great-grandchildren. 
 
 
 
Clara's Kitchen takes listeners back to a simpler, if not more difficult time, and gives everyone what they need right now: hope for the future and a nice dish of warm pasta from everyone's favorite grandmother, Clara Cannuciari, a woman who knows what's really important in life.

Zum Buch