Search results
Results from the WOW.Com Content Network
The book received positive reviews. Tejal Rao of The New York Times praised the book, saying that it: . chronicles the history and science of bread-making in depth ("Baking is applied microbiology," one chapter begins), breaking frequently for meticulous, textbook-style tangents on flour and fermentation.
Open Library is an online project intended to create "one web page for every book ever published". Created by Aaron Swartz, [3] [4] Brewster Kahle, [5] Alexis Rossi, [6] Anand Chitipothu, [6] and Rebecca Hargrave Malamud, [6] Open Library is a project of the Internet Archive, a nonprofit organization.
In August 2003, Project Gutenberg created a CD containing approximately 600 of the "best" e-books from the collection. The CD is available for download as an ISO image. When users are unable to download the CD, they can request to have a copy sent to them, free of charge. In December 2003, a DVD was created containing nearly 10,000 items. At ...
"Free and open-source software" (FOSS) is an umbrella term for software that is considered free software and/or open-source software. [1] The precise definition of the terms "free software" and "open-source software" applies them to any software distributed under terms that allow users to use, modify, and redistribute said software in any manner they see fit, without requiring that they pay ...
He was instrumental in inspiring the culinary guru Nathan Myhrvold to devote a sustained multi-year investigation into the subject of baking bread, which resulted in Myhrvold's best-selling book Modernist Bread. [13] Van Over patented a kitchen implement called the Bâtard Folding Picnic Knife [1] as well as an oven stone for baking bread. [8]
English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977. The work consists of a history of bread-making in England, improvements to the process developed in Europe, an examination of the ingredients used and recipes of different types of bread.
The unknown reviewer for The Literary Gazette wrote a favourable review of The English Bread Book, which was also copied in full in The Manchester Guardian.The reviewer called Acton a "clever author", and praised the inclusion of "the whole philosophy and practice, as well as the history of the subject of bread-making, in its plain and fancy forms".
Bernard Clayton Jr. (December 25, 1916 – March 28, 2011) was an American newspaper reporter, and foreign correspondent, author, and baker, who wrote cookbooks on bread, and pastries. Far less well known than his peer, James Beard , Clayton's books were equally regarded by those who baked, and by generations of home chefs who picked up the ...