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Thomas Richard Allinson (29 March 1858 – 29 November 1918) was an English physician, dietetic reformer, businessman, journalist and vegetarianism activist. He was a proponent of wholemeal ( whole grain ) bread consumption.
In 1889 he released a book, The Advantages of Wholemeal Bread. [1] He founded the first Allinson mill in 1892 in Bethnal Green as Dr Allinson's Natural Food Company. It was the first to produce wholemeal/wholegrain flour. His slogan was Health without Medicine. Allinson was viewed as an eccentric because of his advocation of vegetarianism (in ...
Volume 4 includes recipes for Lean breads, Enriched breads, and Rye and Whole Grain breads.") Volume 5: Recipes II ("These chapters explore Flatbreads and Pizza, then move on to Bagels, Pretzels and Bao, Gluten-free breads, and Bread Machines.") Recipe Manual ("430-page, wire-bound kitchen manual, plus reference tables")
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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".
Published first in 1972, it was updated again in 1987, in 2003, and in 2006. The 1987 edition became one of the first books to also incorporate multiple recipe instructions for not only manual bread-making, but modern appliances like mixers with dough hooks, and food processors, both gaining space in American kitchens in that year.
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 cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. [3] Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques. [4] Keller tested many of the recipes with gluten-free flour. [4] Bouchon Bakery emphasizes "clean cooking". [5]