bread

An introduction to the basic concepts of food production, distribution, and consumption by tracing the production of bread from wheat to the finished product.

Follows bread from its beginnings through to the finished product, describing how wheat is grown, harvested, and processed.

Explains the role bread, rice, and pasta play in a balanced diet, describes how they are made and offers suggestions for healthy meals and snacks.

Provides over forty recipes for baking desserts, breads, and full meals, including pecan sticky rolls, quiche, cherry pie, focaccia, and more.

Contains over one hundred recipes for all types of breads, and includes a photographic gallery of breads from around the world, as well as information on ingredients, equipment, and techniques.

Mamita admonishes her little boy to eat all his bread by telling him how the food is made, from the planting of the wheat seeds to the loaf of bread on the table, and sings him a Spanish song celebrating bread.

A brief history of bread with a discussion of the traditional ingredients and baking methods introduces a variety of recipes with the measurements given in both the metric and English system.

A guide to baking bread which provides a basic recipe plus ways to vary it, step-by-step photographs demonstrating mixing and kneeding techniques, and a chapter on the chemistry of bread.

A baker named Beto becomes concerned when his bread does not rise.

Monsieur Saguette goes to the bakery to purchase a baguette to eat with his soup, but on the way home the long loaf of bread proves to be very useful in many other ways.