Eric Pallant

Sourdough Culture

A History of Bread Making from Ancient to Modern Bakers

• Gebundenes Buch

Produktbeschreibung

"An exploration of the history of sourdough, accompanied by a selection from the author's own favorite recipes"--

Produktdetails

• Verlag: Surrey Books, U.S.
• Seitenzahl: 320
• Erscheinungstermin: 14. September 2021
• Englisch
• Abmessung: 234mm x 155mm x 28mm
• Gewicht: 578g
• ISBN-13: 9781572843011
• ISBN-10: 1572843012
• Artikelnr.: 60941759

Autorenporträt

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.

Inhaltsangabe

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