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
Review:

‘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

From the Publisher:

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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Whitley, Andrew
ISBN 10: 0007298498 ISBN 13: 9780007298495
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97800072984950000000

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Whitley, Andrew
Editorial: Fourth Estate Ltd (2009)
ISBN 10: 0007298498 ISBN 13: 9780007298495
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Descripción Fourth Estate Ltd, 2009. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Nº de ref. de la librería ABE_book_new_0007298498

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Whitley, Andrew
Editorial: HarperCollins Publishers, United Kingdom (2009)
ISBN 10: 0007298498 ISBN 13: 9780007298495
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The Book Depository US
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Descripción HarperCollins Publishers, United Kingdom, 2009. Paperback. Estado de conservación: New. 218 x 190 mm. 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. de la librería AA89780007298495

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Whitley, Andrew
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ISBN 10: 0007298498 ISBN 13: 9780007298495
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Descripción HarperCollins Publishers, 2009. Estado de conservación: 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. de la librería V9780007298495

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Whitley, Andrew
Editorial: HarperCollins Publishers, United Kingdom (2009)
ISBN 10: 0007298498 ISBN 13: 9780007298495
Nuevos Paperback Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción HarperCollins Publishers, United Kingdom, 2009. Paperback. Estado de conservación: New. 218 x 190 mm. 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. de la librería AA89780007298495

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Descripción HarperCollins Publishers. Estado de conservación: 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. de la librería V9780007298495

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Whitley, Andrew
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Descripción HarperCollins Publishers. Paperback. Estado de conservación: new. BRAND NEW, Bread Matters: Why and How to Make Your Own, Andrew Whitley, 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. de la librería B9780007298495

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Descripción Hardback. Estado de conservación: 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 look good and. book. Nº de ref. de la librería ria9780007298495_rkm

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Descripción HarperCollins Publishers, 2009. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FC-9780007298495

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Whitley, Andrew
Editorial: HarperCollins Publishers 2009-02-05, London (2009)
ISBN 10: 0007298498 ISBN 13: 9780007298495
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Descripción HarperCollins Publishers 2009-02-05, London, 2009. paperback. Estado de conservación: New. Nº de ref. de la librería 9780007298495

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