Pursuit of Profit and Preferment in Colonial North America
Pursuit of Profit and Preferment in Colonial North America

Author: William G Godfrey

Publisher: Wilfrid Laurier Univ. Press

Published: 2013-10-15

Total Pages: 311

ISBN-13: 0889208069

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How did an ambitious British army officer advance his career in mid–eighteenth–century North America? What was the nature of political opportunism in an imperial system encompassing an old world and a new? This study examines the career of an Anglo–Irish–Acadian army officer, treating in considerable detail the network of old-world connections and patrons which at times facilitated his advancement. John Bradstreet was born in Nova Scotia and died in New York. He was a major participant in colonial North American military events ranging from the capture of Louisbourg in 1745 to the British campaign against Pontiac in 1764. Early in his career he became lieutenant–governor of St. John’s, Newfoundland, and eventually rose to the rank of major–general in the British army, while linking his military performance to a relentless pursuit of profit and preferment. He was a man consistently on the periphery of both English and American societies; yet his career reveals a great deal about the mid–eighteenth–century trans–Atlantic world and about the dilemma of proponents of Empire who were viewed with increasing suspicion in both mother country and colonies. The author draws upon British, American, and Canadian archival sources, taking advantage of Bradstreet’s prolific correspondence to support and develop his narrative.

Flour Water Salt Yeast
Flour Water Salt Yeast

Author: Ken Forkish

Publisher: Ten Speed Press

Published: 2012-09-18

Total Pages: 274

ISBN-13: 1607742748

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NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.