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Modernist Bread at Home - Nathan Myhrvold - Bog - The Cooking Lab - Plusbog.dk

Modernist Bread at Home - Nathan Myhrvold - Bog - The Cooking Lab - Plusbog.dk

Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You’ll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.Modernist Bread at Home features over 160 easy-to-follow recipes that span the world of bread: rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, beautifully textured ryes, challah, focaccia, bagels, bao, and more, with gluten-free recipes that stand up to their counterparts. Plus, a 172-page wire-bound manual is included so that you can easily bring all the recipes into the kitchen.Whether it’s a new way of mixing, a method for saving overproofed dough, innovative ways to use leftover levain, or how to improvise a proofer, you will become a better, more confident baker. Useful step-by-step tutorials and visual guides are found throughout the book, carefully designed to help you master key techniques, better navigate the bread-making process, troubleshoot potential challenges, and bring a new level of confidence to your baking. Ultimately, Modernist Bread at Home will help you make beautiful loaves of bread with a depth of flavor beyond that which you’ll find in the store. And you can proudly say that you’ve made it at home.

DKK 965.00
1

Gluten-free Bread Technology - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Gluten-free Bread Technology - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.​

DKK 986.00
1

The Moral and Market Economies of Bread - Jonas Albrecht - Bog - Bloomsbury Publishing PLC - Plusbog.dk

The Moral and Market Economies of Bread - Jonas Albrecht - Bog - Bloomsbury Publishing PLC - Plusbog.dk

From the 1770s the Vienna bread market was rocked by a series of politico-economic and technological changes that questioned the way this everyday foodstuff was sold and produced. In this book, Jonas Albrecht explores how this reconfiguration of the bread market had wide-reaching and significant consequences for a society who relied on this foodstuff to live.Before 1860 the production and selling of bread was embedded into a moral economy with distinct regulations. But as the grain market expanded and new cereal varieties arrived from the empire’s peripheries reformers sought to create a ‘free’ market through liberalizing reforms. The Moral and Market Economies of Bread shows that while terminating market regulation did mobilize and diversify Vienna’s bread market in spatial terms, it intensified inequality among consumers. As opaque prices, non-transparent market procedures and diverging power relations between producers and consumers led to unrest, city officials and bakers struggled to meet the shortcomings of the free market from within. This book brings economic, social and urban histories together and employs a spatial approach and GIS methods to explore the relationship between market and society, and capitalism at large.

DKK 909.00
1

Wine Is Our Bread - Daniela Ana - Bog - Berghahn Books - Plusbog.dk

Wine Is Our Bread - Daniela Ana - Bog - Berghahn Books - Plusbog.dk

Based on ethnographic work in a Moldovan winemaking village, Wine Is Our Bread shows how workers in a prestigious winery have experienced the country’s recent entry into the globalized wine market and how their productive activities at home and in the winery contribute to the value of commercial terroir wines. Drawing on theories of globalization, economic anthropology and political economy, the book contributes to understanding how crises and inequalities in capitalism lead to the ‘creative destruction’ of local products, their accelerated standardization and the increased exploitation of labour.

DKK 1044.00
1

Bread and Freedom - Mona El Ghobashy - Bog - Stanford University Press - Plusbog.dk

Bread and Freedom - Mona El Ghobashy - Bog - Stanford University Press - Plusbog.dk

A multivocal account of why Egypt''s defeated revolution remains a watershed in the country''s political history. Bread and Freedom offers a new account of Egypt''s 2011 revolutionary mobilization, based on a documentary record hidden in plain sight—party manifestos, military communiqués, open letters, constitutional contentions, protest slogans, parliamentary debates, and court decisions. A rich trove of political arguments, the sources reveal a range of actors vying over the fundamental question in politics: who holds ultimate political authority. The revolution''s tangled events engaged competing claims to sovereignty made by insurgent forces and entrenched interests alike, a vital contest that was terminated by the 2013 military coup and its aftermath. Now a decade after the 2011 Arab uprisings, Mona El-Ghobashy rethinks how we study revolutions, looking past causes and consequences to train our sights on the collisions of revolutionary politics. She moves beyond the simple judgments that once celebrated Egypt''s revolution as an awe-inspiring irruption of people power or now label it a tragic failure. Revisiting the revolutionary interregnum of 2011–2013, Bread and Freedom takes seriously the political conflicts that developed after the ouster of President Hosni Mubarak, an eventful thirty months when it was impossible to rule Egypt without the Egyptians.

DKK 1034.00
1

Bread, Justice, and Liberty - Alison Bruey - Bog - University of Wisconsin Press - Plusbog.dk

Bread, Justice, and Liberty - Alison Bruey - Bog - University of Wisconsin Press - Plusbog.dk

Winner of the SECOLAS Alfred B. Thomas Book AwardNamed Best Social Science Book, LASA Southern Cone Studies SectionIn Santiago, Chile, poverty and state violence have often led to grassroots resistance movements among the poor and working class. Alison J. Bruey offers a compelling history of the struggle for social justice and democracy during the Pinochet dictatorship. Deeply grounded by both extensive oral history interviews and archival research, Bread, Justice, and Libert y provides innovative contributions to scholarship on Chilean history, social movements, popular protest and democratization, neoliberal economics, and the Cold War in Latin America.

DKK 840.00
1

Bread, Knowledge and Freedom - David Vincent - Bog - Taylor & Francis Ltd - Plusbog.dk

Bread, Knowledge and Freedom - David Vincent - Bog - Taylor & Francis Ltd - Plusbog.dk

First published in 1981, Bread, Knowledge and Freedom is a study of 142 working class autobiographies all of which cover some part of the period between 1790 and 1850. It is a full-scale examination of a form of source material that is significantly extensive. The book illustrates many aspects of ordinary working-class family life as well as the working-class pursuit of knowledge and literacy and the attempts of the middle-class educators to impose their notion of ‘useful knowledge.’ Dr. Vincent concludes with an assessment of the contribution of autobiography to nineteenth century working class history. This book will be of interest to students of history, sociology and literature.

DKK 976.00
1

Staple Security - Jessica Barnes - Bog - Duke University Press - Plusbog.dk

Staple Security - Jessica Barnes - Bog - Duke University Press - Plusbog.dk

Egyptians often say that bread is life; most eat this staple multiple times a day, many relying on the cheap bread subsidized by the government. In Staple Security, Jessica Barnes explores the process of sourcing domestic and foreign wheat for the production of bread and its consumption across urban and rural settings. She traces the anxiety that pervades Egyptian society surrounding the possibility that the nation could run out of wheat or that people might not have enough good bread to eat, and the daily efforts to ensure that this does not happen. With rich ethnographic detail, she takes us into the worlds of cultivating wheat, trading grain, and baking, buying, and eating bread. Linking global flows of grain and a national bread subsidy program with everyday household practices, Barnes theorizes the nexus between food and security, drawing attention to staples and the lengths to which people go to secure their consistent availability and quality.

DKK 985.00
1

Steamed Breads - Sidi Huang - Bog - Elsevier Science & Technology - Plusbog.dk

Steamed Breads - Sidi Huang - Bog - Elsevier Science & Technology - Plusbog.dk

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.

DKK 951.00
1

States of Subsistence - Jose Ciro Martinez - Bog - Stanford University Press - Plusbog.dk

States of Subsistence - Jose Ciro Martinez - Bog - Stanford University Press - Plusbog.dk

On any given day in Jordan, more than nine million residents eat approximately ten million loaves of khubz ''arabi —the slightly leavened flatbread known to many as pita. Some rely on this bread to avoid starvation; for others it is a customary pleasure. Yet despite its ubiquity in accounts of Middle East politics and society, rarely do we consider how bread is prepared, consumed, discussed, and circulated—and what this all represents. With this book, José Ciro Martínez examines khubz ''arabi to unpack the effects of the welfare program that ensures its widespread availability. Drawing on more than a year working as a baker in Amman, Martínez probes the practices that underpin subsidized bread. Following bakers and bureaucrats, he offers an immersive examination of social welfare provision. Martínez argues that the state is best understood as the product of routine practices and actions, through which it becomes a stable truth in the lives of citizens. States of Subsistence not only describes logics of rule in contemporary Jordan—and the place of bread within them—but also unpacks how the state endures through forms, sensations, and practices amid the seemingly unglamorous and unspectacular day-to-day.

DKK 1034.00
1

Liturgy, Ritual, and Secularization in Nineteenth-Century British Literature - Joseph Mcqueen - Bog - Cambridge University Press - Plusbog.dk

Liturgy, Ritual, and Secularization in Nineteenth-Century British Literature - Joseph Mcqueen - Bog - Cambridge University Press - Plusbog.dk

Liturgy incarnates unseen realities in concrete forms – bread, wine, water, the architectural arrangement of religious buildings. Uncovering a nineteenth-century fascination with liturgy, Joseph McQueen here shows how Romantic and Victorian writers used such forms in their work to invest ordinary material life with spiritual and ethical meaning.

DKK 858.00
1

Theology, Rhetoric, and Politics in the Eucharistic Controversy, 1078-1079 - Francis Newton - Bog - Columbia University Press - Plusbog.dk

Theology, Rhetoric, and Politics in the Eucharistic Controversy, 1078-1079 - Francis Newton - Bog - Columbia University Press - Plusbog.dk

In the 11th-century Eucharistic Controversy, Alberic of Monte composed a small but important treatise. His treatise was said to have destroyed the argument that the bread and wine survived its consecration. Modern scholars had long believed his treatise to be lost. This book demonstrates that this crucial document is an existing identifiable text.

DKK 940.00
1

Baking Business Sustainability Through Life Cycle Management - - Bog - Springer International Publishing AG - Plusbog.dk

Baking Business Sustainability Through Life Cycle Management - - Bog - Springer International Publishing AG - Plusbog.dk

This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and beyond. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses.

DKK 986.00
1

Gluten-Free Diets and Health - - Bog - Nova Science Publishers Inc - Plusbog.dk

Gluten-Free Diets and Health - - Bog - Nova Science Publishers Inc - Plusbog.dk

Over the past several decades, gluten-free diets have attracted wide public interest, in large part due to their efficacy in treating celiac disease. However, such diets present nutritional risks, as gluten-free products can be low in protein, dietary fiber, and other nutrients. Chapter One of this book discusses techniques for improving the nutritional value of gluten-free foods as well as their textural and sensorial features. The second chapter discusses gluten-free cheese bread enriched with essential fatty acids, and how such enrichment improves the overall quality of the food. Similarly, the third chapter explores the technological and sensory properties of gluten-free muffins made with chickpea flour and describes the effects of various muffin formulations. The final chapter describes gluten-free Mexican sweet bread and analyzes the physiochemical characteristics of taro flour and gluten-free muffins made with taro flour.

DKK 890.00
1

Food, Fermentation, and Micro-organisms - David J. Cook - Bog - John Wiley and Sons Ltd - Plusbog.dk

Food, Fermentation, and Micro-organisms - David J. Cook - Bog - John Wiley and Sons Ltd - Plusbog.dk

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms , all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

DKK 957.00
1