'Charming, important . . . a journey of discovery' Telegraph Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today. Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity. 'Compelling, vivid . . . Slow Rise will be welcomed by the new bread geeks' Spectator
A tale of rediscovery and a celebration of the everyday miracle of homemade bread Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today. Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.
Instructions on How to Make All Different Kinds of Squishies—One of the Most Popular Anti-Stress Toys Around! They squish and squirm in your hand! They are the most fun things that kids are playing with today! They’re squishies, and you can find all the ways to make them here. With the instructions in this book, you can create amazingly fun and fantastic squishies that look like: Magical Unicorn Donuts Cute Cats Pandas Rainbow Ice Cream Pastel Rainbows Green Apples Cookies Pieces of Cake Kawaii Hearts And More! Whether it is with foam, duct tape, or other means, this book provides innovative and safe ways to create fun, kawaii creatures and objects.
This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world's greatest brownies” are some of the delectable dividend recipes included.
2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."
In The Slow Professor, Maggie Berg and Barbara K. Seeber discuss how adopting the principles of the Slow movement in academic life can counter the erosion of humanistic education.
"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.
Rob Brydon tells story of his slow ascent to fame and fortune in Small Man in a Book. A multi-award-winning actor, writer, comedian and presenter known for his warmth, humour and inspired impressions, Rob Brydon has quickly become one of our very favourite entertainers. But there was a time when it looked like all we'd hear of Rob was his gifted voice. Growing up in South Wales, Rob had a passion for radio and soon the Welsh airwaves resounded to his hearty burr. However, these were followed by years of misadventure and struggle, before, in the TV series Marion and Geoff and Gavin and Stacey, Rob at last tickled the nation's funny bone. The rest, as they say, is history. Or in his case autobiography. Small Man in a Book is Rob Brydon's funny, heartfelt, honest, sometimes sad, but mainly funny, memoir of how a young man from Wales very, very slowly became an overnight success. Rob Brydon was brought up in Wales, where his career began on radio and as a voiceover artist. After a brief stint working for the Home Shopping Network he co-wrote and performed in his breakthrough show, the darkly funny Human Remains. He has since starred in the immensely popular Gavin and Stacey, Steve Coogan's partner in The Trip, and was the host of Would I Lie to You? and The Rob Brydon Show. He now lives in London with his wife and five children.
“Groundbreaking in its call to reconsider our approach to the slow rhythm of time in the very concrete realms of environmental health and social justice.” —Wold Literature Today The violence wrought by climate change, toxic drift, deforestation, oil spills, and the environmental aftermath of war takes place gradually and often invisibly. Using the innovative concept of "slow violence" to describe these threats, Rob Nixon focuses on the inattention we have paid to the attritional lethality of many environmental crises, in contrast with the sensational, spectacle-driven messaging that impels public activism today. Slow violence, because it is so readily ignored by a hard-charging capitalism, exacerbates the vulnerability of ecosystems and of people who are poor, disempowered, and often involuntarily displaced, while fueling social conflicts that arise from desperation as life-sustaining conditions erode. In a book of extraordinary scope, Nixon examines a cluster of writer-activists affiliated with the environmentalism of the poor in the global South. By approaching environmental justice literature from this transnational perspective, he exposes the limitations of the national and local frames that dominate environmental writing. And by skillfully illuminating the strategies these writer-activists deploy to give dramatic visibility to environmental emergencies, Nixon invites his readers to engage with some of the most pressing challenges of our time.
