Subject
Bread Books
Best books
Robert Wells
The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes
"The Bread and Biscuit Baker's and Sugar-Boiler's Assistant" by Robert Wells is a comprehensive instructional manual written in the late 19th century. This work serves as both a guide for bakers and confectioners, detailing a large variety of recipes for bread, cakes, biscuits, pastries, and confections, while also exploring the chemistry behind successful baking practices. The opening of the book sets the stage for an exploration of the baking industry, discussing the slow progress in bread-making techniques and the necessity of proper training for bakers. Wells emphasizes the importance of understanding the science behind fermentation and the baking process itself, highlighting the lack of knowledge among many who work in the trade. He critiques the prevailing methods and expresses optimism for the future improvements in the industry, suggesting that better education and the application of scientific principles will lead to advancements in baking.
Sylvester Graham
A Treatise on Bread, and Bread-making
"A Treatise on Bread, and Bread-making" by Sylvester Graham is a scientific publication written in the early 19th century." This work delves into the art and science of bread-making, highlighting its significant impact on health and nutrition throughout human history. Graham aims to educate readers about the importance of quality bread and the various processes involved in making it, encouraging better practices for domestic bread production. "The opening of the text sets the tone by introducing the fundamental necessity of bread in human diets and the common neglect towards its quality." Graham argues that most people are oblivious to the detrimental effects of bad bread and lack the knowledge to improve their bread-making skills. He emphasizes that the character and quality of bread are crucial for personal well-being, outlining plans to address these issues through proper education on the subject. Additionally, he provides a historical context for bread and its preparation, indicating that while humans have consumed bread for millennia, many still remain unaware of how to make good bread of their own.
Friedrich Christian Accum
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
"A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum is a scientific publication written in the early 19th century. This comprehensive work explores the principles and practices of bread-making, emphasizing the nutritional and chemical properties of various grains and the methods employed in different cultures. The treatise serves as a guide for understanding not only the recipes and techniques for making bread but also the historical context of bread-making throughout human civilization. The opening of this treatise establishes the author's intent to delve into the chemical composition of various alimentary substances derived from plants, as well as to provide an extensive history of bread-making practices. Accum discusses the nutritional benefits of different grains, such as wheat, rye, oats, and barley, detailing their roles as staple foods in various societies. He elaborates on the diverse techniques used for transforming these grains into bread, illustrating the complexity and importance of this essential dietary component in human diets across the globe.
T. B. (Thomas Barlow) Wood
The Story of a Loaf of Bread
"The Story of a Loaf of Bread" by T. B. Wood is a scientific account written in the early 20th century. This work explores the entire process of bread production, including the agricultural, milling, and baking aspects of bread-making. It particularly emphasizes the intricacies involved in wheat cultivation, the significance of wheat quality, and the milling process, making it a comprehensive resource for those interested in agriculture and food production. At the start of the book, the author introduces the topic by discussing the adaptability of wheat as a crop and the various factors influencing its profitability for farmers. He touches upon historical trends in wheat production, the chemistry behind its growth, and the impact of agricultural practices on yield. Wood then lays the foundation for a detailed exploration of the wheat-growing process in upcoming chapters, indicating the interconnected challenges faced by farmers, millers, and bakers in the production of bread. This opening sets a scholarly tone, suggesting a thorough examination of agricultural practices that shapes the essential food staple.
Amy L. (Amy Littlefield) Handy
War-Time Breads and Cakes
"War-Time Breads and Cakes" by Amy L. Handy is a practical cookbook written during the early 20th century, specifically around the time of World War I. This book belongs to the culinary genre, focusing on recipes and techniques for baking breads and cakes that are economical and suitable during wartime constraints. The core topic revolves around using alternative ingredients amid wheat shortages, emphasizing resourcefulness in the kitchen. In this comprehensive guide, Handy shares her experiences and experiments with various grains and baking methods that do not rely on traditional white flour. The book provides a wealth of recipes that cater to different dietary needs and limitations, including yeast-based breads, quick breads, cakes, and even suggestions for baking without traditional leavening agents. Each recipe is aimed at enabling home cooks to produce nutritious and satisfying baked goods while navigating the restrictions imposed by war, highlighting both creativity and practicality in wartime bread-making.
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