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Sourdough Culture de Eric Pallant

Sourdough Culture

Autor Eric Pallant
en Limba Engleză Paperback – 10 dec 2024
Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast.
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  Agate Publishing – 10 dec 2024 10374 lei  3-5 săpt. +1959 lei  4-10 zile
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  Agate Publishing – 29 sep 2021 16335 lei  3-5 săpt.

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Specificații

ISBN-13: 9781572843462
ISBN-10: 1572843462
Pagini: 320
Dimensiuni: 149 x 224 x 23 mm
Greutate: 0.48 kg
Editura: Agate Publishing

Notă biografică

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.

Cuprins

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