Bread by Wells Johnathan (7 results)
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
US$ 20.00
Free ShippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
- Softcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
US$ 22.42
US$ 4.40 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
- Print on Demand
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
US$ 19.99
Free ShippingShips within U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empi…re, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine-tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step-by-step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten-free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves. Explore bread's epic journey from ancient grain gruels to modern artisanal loaves, blending history, science, and step-by-step recipes for bakers of all levels. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
- Print on Demand
Seller: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contact seller5-star sellerCondition: New
US$ 35.20
US$ 37.00 shippingShips from Australia to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empi…re, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine-tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step-by-step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten-free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves. Explore bread's epic journey from ancient grain gruels to modern artisanal loaves, blending history, science, and step-by-step recipes for bakers of all levels. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Softcover
- Print on Demand
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
Contact seller5-star sellerCondition: New
US$ 26.84
US$ 49.49 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empi…re, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine-tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step-by-step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten-free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves. Explore bread's epic journey from ancient grain gruels to modern artisanal loaves, blending history, science, and step-by-step recipes for bakers of all levels. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 26.63
US$ 70.00 shippingShips from Germany to U.S.A.Quantity: 2 available
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread,…how Roman engineers built massive mills to feed an empire, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine¿tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step¿by¿step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten¿free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves.
- Softcover
- Print on Demand
Seller: preigu, Osnabrück, Germanypreigu
Contact seller5-star sellerCondition: New
US$ 26.03
US$ 79.88 shippingShips from Germany to U.S.A.Quantity: 5 available
Taschenbuch. Condition: Neu. Bread | Johnathan Wells | Taschenbuch | Englisch | 2026 | Ephyia Publishing | EAN 9798256033002 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
