Bread Matters: Why and How to Make Your Own: The Sorry State of Modern Bread and a Definitive Guide to Baking Your Own

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9780007298495: Bread Matters: Why and How to Make Your Own: The Sorry State of Modern Bread and a Definitive Guide to Baking Your Own
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Críticas:

‘What an important book; passionate and polemical and full of truth. The chapter too on gluten-free baking is original and inspiring.’Bee Wilson, Sunday Telegraph and New Statesman

‘This will be the most important book on baking since the publication of Elizabeth David’s “English Bread and Yeast Cookery”.’ Rose Prince

'Makes for interesting reading, and Whitley makes the information accessible by using easy-to-follow tables where appropriate...Throughout the book Whitley has dotted interesting historical footnotes to recipes and practical tips to recover from baking disasters. The book is comprehensive in its span of recipes and its examination of the baking process.' Caterer and Hotelkeeper

'A superb and necessary new book.' Bee Wilson, The Sunday Telegraph

'Every bit as feisty as the title implies...a good sense book that includes recipes for sour-dough and gluten-free baking.' The Independent

Reseña del editor:

Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home.

All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded.

Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance – to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food – the staff of life – in droves.

‘Bread Matters’ offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what’s really going on, demystifying the science, sharing a practical baker’s craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten.

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Otras ediciones populares con el mismo título

9780740773730: Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own

Edición Destacada

ISBN 10:  0740773739 ISBN 13:  9780740773730
Editorial: Andrews & Mcmeel, 2009
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9780007203741: Bread Matters: The sorry state of modern bread and a definitive guide to baking your own

Fourth..., 2006
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Andrew Whitley
Publicado por HarperCollins Publishers, United Kingdom (2009)
ISBN 10: 0007298498 ISBN 13: 9780007298495
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Descripción HarperCollins Publishers, United Kingdom, 2009. Paperback. Condición: New. UK ed.. Language: English . Brand New Book. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it s dosed with four times as much yeast as before. Described as fresh when it may have been frozen and re-heated, it s sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. `Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what s really going on, demystifying the science, sharing a practical baker s craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. Nº de ref. del artículo: AA89780007298495

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Whitley, Andrew
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Descripción HarperCollins Publishers, 2009. PAP. Condición: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. del artículo: FC-9780007298495

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Andrew Whitley
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Descripción HarperCollins Publishers, United Kingdom, 2009. Paperback. Condición: New. UK ed.. Language: English . Brand New Book. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it s dosed with four times as much yeast as before. Described as fresh when it may have been frozen and re-heated, it s sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. `Bread Matters offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what s really going on, demystifying the science, sharing a practical baker s craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten. Nº de ref. del artículo: AA89780007298495

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Descripción HarperCollins Publishers. Paperback. Condición: New. New copy - Usually dispatched within 2 working days. Nº de ref. del artículo: B9780007298495

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Whitley, Andrew
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Descripción HarperCollins Publishers, 2009. Condición: New. 2009. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Num Pages: 384 pages, Illustrations (chiefly col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 217 x 189 x 38. Weight in Grams: 1260. . . . . . . Nº de ref. del artículo: V9780007298495

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Descripción HarperCollins Publishers. Condición: New. 2009. Paperback. Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. Num Pages: 384 pages, Illustrations (chiefly col.). BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 217 x 189 x 38. Weight in Grams: 1260. . . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780007298495

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Descripción Paperback. Condición: New. Not Signed; Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it loo. book. Nº de ref. del artículo: ria9780007298495_rkm

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Whitley, Andrew
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