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| famous bakers in history: Historic Chicago Bakeries Jennifer Billock, 2021-09-27 As immigrants came from outside the United States and settled in pockets around Chicago, each neighborhood had its own bakery--and sometimes several. At one time, more than seven thousand bakeries dotted the city streets. Stalwarts like Dinkel's, Roeser's, Weber's, Pticek and Ferrara continue a legacy that shaped Chicago's food traditions: an atomic cake for family celebrations, bacon buns in the morning or a poppy seed bun for hot dogs and pączki and zeppole for holidays. Even the never-ending debate over seeded or unseeded rye. From pioneering bakers to today's cake makers, author Jennifer Billock puts the sweet and doughy history of Chicago on display. |
| famous bakers in history: Poilâne Apollonia Poilâne, 2019 For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique hug-sized sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies. |
| famous bakers in history: American Cake Anne Byrn, 2016-09-06 Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them. |
| famous bakers in history: Paul Hollywood's Pies and Puds Paul Hollywood, 2014-05-22 There is nothing quite like the smell of a scrumptious meat and potato pie cooking in the oven. There perhaps isn't anything better than the first taste of a caramel and coffee éclair. From Britain's favourite expert baker comes a mouth-watering new book about two of our nation's obsessions: pies and puddings. Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for steak and ale pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. He will show you how to create inventive dishes such as chicken and chorizo empanadas, chilli beef cornbread pies and savoury choux buns. If that isn't enough, here you will find his recipe for the Queen of puddings, as well as spiced plum pizza, chocolate volcanoes and apple and Wensleydale pie. There are also regional recipes like Yorkshire curd tart and the Bedfordshire clanger, and a step-by-step guide to all the classic doughs from rich shortcrust to choux pastry. Paul Hollywood's Pies and Puds is simply a must-have. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. |
| famous bakers in history: Virginia Bakery Remembered Tom Thie, Cynthia Beischel, 2010-11-09 Virginia Bakery Remembered offers the closest experience to stepping back inside the bakery and basking in the aromatic glory for which thousands still long. Savor the schnecken in this tribute to the Thie familys iconic Cincinnati bakery, which served the community from 1927 to 2005. Reminisce in vignettes collected from newspapers and trade magazines, firsthand experience and customer memories. Rounding out this full-flavored history are more than seventy recipes adapted to re-create the bakerys famously adored baked goods in the home kitchenreplete with tips from co-author and Virginia Bakery owner Tom Thie. Go ahead and let your mouth water. |
| famous bakers in history: Classic German Baking Luisa Weiss, 2016-10-18 From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brötchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwälder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life. |
| famous bakers in history: Dirt Bill Buford, 2020-05-05 “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture. |
| famous bakers in history: The Forme of Cury, a Roll of Ancient English Cookery Samuel Pegge, 2014-12-11 The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes. |
| famous bakers in history: The Baker Chocolate Company Anthony M. Sammarco, 2009-09-23 Discover the true story behind America’s first chocolate company, formed in pre-Revolutionary New England. In 1765, the story goes, Dr. James Baker of Dorchester, Massachusetts, stumbled upon a penniless Irish immigrant named John Hannon, who was crying on the banks of the mighty Neponset River. Hannon possessed the rare skills required to create chocolate—a delicacy exclusive to Europe—but had no way of putting this knowledge to use. Baker, with pockets bursting, wished to make a name for himself—and the two men would become America’s first manufacturers of this rich treat, using a mill powered by the same river upon which they met. Local historian Anthony Sammarco details the delicious saga of Massachusetts’s Baker Chocolate Company, from Hannon’s mysterious disappearance and the famed La Belle Chocolatiere advertising campaign to cacao bean smuggling sparked by Revolutionary War blockades. Both bitter and sweet, this tale is sure to tickle your taste buds. |
| famous bakers in history: The Art of Cookery Made Plain and Easy Hannah Glasse, 1784 |
| famous bakers in history: Baking School Justin Gellatly, Louise Gellatly, Matthew Jones, 2017-08-31 Master bread and pastry at home - from sourdough to pizza, croissants to doughnuts Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more. Now, using this book, you can too, from the comfort of your own home. Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb. Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread. ____________________________ PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING: 'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian 'This book is as good for slavering over as it is to cook from' Nigella Lawson 'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent |
| famous bakers in history: Baking Powder Wars Linda Civitello, 2017-05-22 First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits. |
| famous bakers in history: Paul Hollywood's Bread Paul Hollywood, 2014-09-11 Paul Hollywood is Britain's favourite master baker. His new book is all about bread - how to make it and how to use it. But while it's all very well making a lovely loaf of bread, can you guarantee that it won't be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it's going to get pushed aside and not eaten...? Well, maybe it's time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can become a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted. Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking! |
| famous bakers in history: Professional Baking Wayne Gisslen, 2004-04-06 One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts. |
| famous bakers in history: The Nordic Baking Book Magnus Nilsson, 2018-10-15 The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats. No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US. From the publisher of Nilsson's influential and internationally bestselling Fäviken and The Nordic Cookbook. |
| famous bakers in history: History of the Health Foods Movement Worldwide (1875-2021) William Shurtleff; Akiko Aoyagi, 2021-07-31 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 205 photographs and illustrations - many color. Free of charge in digital PDF format. |
| famous bakers in history: History of Soybeans and Soyfoods in Illinois (1851-1954) William Shurtleff; Akiko Aoyagi, 2022-02-23 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 368 photographs and illustrations - many in color. Free of charge in digital PDF format. |
| famous bakers in history: History of Soyfoods and Soybeans in California (1851-1982): William Shurtleff; Akiko Aoyagi, 2021-06-24 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 526 photographs and illustrations - mostly color. Free of charge in digital PDF format. |
| famous bakers in history: History of Soy Flour, Grits and Flakes (510 CE to 2013) William Shurtleff, Akiko Aoyagi, 2013-12-01 The world's most comprehensive, well document, and well illustrated book on this subject. With extensive index. 28 cm. |
| famous bakers in history: A History of Bread Peter Scholliers, 2024-01-11 For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today. |
| famous bakers in history: A History of Food Maguelonne Toussaint-Samat, 2009-03-25 The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine. –New York Times This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics. –Raymond Blanc Quirky, encyclopaedic, and hugely entertaining. Adelight. –Sunday Telegraph It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving. –The Independent A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts. –Times Higher Education Supplement |
| famous bakers in history: In Search of the Perfect Loaf Samuel Fromartz, 2015-07-21 An invaluable guide for beginning bakers.—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread. |
| famous bakers in history: The Chamomile Susan F. Craft, 2015-04-30 A novel of Romantic Suspense in Revolutionary America Lilyan joins Patriot spies in British-occupied Charlestown, SC, to rescue her brother from a notorious prison ship. She'll lie, steal, kill or be killed she promises Nicholas Xanthakos, a scout with Francis Marion's partisans, who leads the mission. In Nicholas' arms she discovers enduring love...a home. But that home is a long time coming. Her journey requires she save the life of one British officer but kill another to protect her Cherokee friend Elizabeth. In escaping bounty hunters, she treks miles of wilderness and very nearly loses everything before finally reuniting with her true love |
| famous bakers in history: Walter the Baker Eric Carle, 2012-09-18 Pretzels give pastries some competition in this delicious board book edition of a classic favorite from the author of The Very Hungry Caterpillar. Walter the Baker is famous for his breads, rolls, cookies, tarts, and pies. The Duke and Duchess especially love his warm sweet rolls, delivered fresh to their castle every morning. But one day the cat spills the milk, and Walter is forced to serve the Duke and Duchess rolls made with water. After one bite the Duke throws down his roll in disgust and summons Walter to the castle. He threatens to banish the baker unless he can take the same dough and make a good-tasting roll that the rising sun can shine through three times. Will Walter succeed in his task, or will he have to leave his town forever? With good humor and the vibrantly colored paper collages that are known and loved the world over, Eric Carle has concocted a delicious book that kids will savor as much as they love eating...shhh...pretzels! |
| famous bakers in history: Family Fare , 1974 |
| famous bakers in history: Baker Family History Jesse Montgomery Seaver, 1929 |
| famous bakers in history: The Cake Bake Shop Gwendolyn Rogers, 2021-10-15 Gwendolyn Rogers, acclaimed baker and owner of The Cake Bake Shop, shares 25 seasonally inspired recipes for cakes that will dazzle. |
| famous bakers in history: Barney Jack Magee, 2001 Bernard Hughes stands out as one of the extraordinary entrepreneurs who shaped Belfast's transformation from market town to sprawling industrial city. He arrived as a penniless laborer from Co. Armagh in 1826; by the 1870s he owned the largest baking and milling enterprise in Ireland. By then Hughes was Belfast's first elected Catholic representative and his roles as municipal politician, industrial reformer and Catholic lay spokesman had also won him the admiration of an increasingly divided town. Hughes's strong political and personal courage was characterised by a deep aversion to sectarianism, and he sought justice and equality for all. He was an eye-witness to the bitter sectarian riots of 1857 and 1864 and his evidence to the resulting Royal Commissions of Inquiry antagonised the Tory hierarchy of the town. His sharply independent outlook also brought him into conflict with the local Catholic bishop and the Catholic press. But it is for his bread that Barney Hughes will be best remembered. His innovative production and marketing ideas provided the town's working population with a cheap basic food at a time when they needed it most, particularly during the Great Famine. The popularity of Barney's Baps won him a permanent place in the city's folklore. This absorbing biography shows how—as master baker, Liberal politician, Catholic representative, and philanthropist—Barney Hughes has earned an enduring place as one of Belfast's most fascinating public figures. |
| famous bakers in history: History of Soy Flour, Flakes and Grits (510 CE to 2019) William Shurtleff; Akiko Aoyagi, 2019-02-17 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 245 photographs and illustrations - mostly color. Free of charge in digital format on Google Books |
| famous bakers in history: American Independent Baker , 1925 |
| famous bakers in history: Histories of Productivity Peter-Paul Banziger, Mischa Suter, 2016-07-15 Global issues such as climate change and the aftermath of the 2008 financial crisis have spurred interest in thinking about the history of the modern economy that goes beyond disciplinary economic history. This book contributes to the cultural history of capitalism and its different regimes of productivity by pursuing the perspective of body history and by providing a global scope. Throughout modernity, the body served as a fundamental, albeit essentially changing, linchpin for both the organization of economic practices and for intellectual reflections on the economy. In particular, it was the pivotal interface to render notions of economic productivity intelligible. The book explores this central thesis in a range of case studies, drawing on source material from West Africa, Europe, Mexico, and the US. Framed by a theoretically informed introduction, which also provides a conceptual history of notions of productivity, and by an afterword that brings the approaches explored in this volume into dialogue with scholarship inspired by Marx and Foucault, the individual chapters tackle the concept of productivity from a wide array of angles, each illuminating the promises and problems of a cultural take on the history of economic productivity. |
| famous bakers in history: The Baker's Book Emil Braun, 1901 |
| famous bakers in history: Old and New London: a Narrative of Its History, Its People and Its Places George Walter Thornbury, 1873 |
| famous bakers in history: Old and New London: a Narrative of Its History, Its People, and Its Places ...: The city, ancient and modern Walter Thornbury, 1889 |
| famous bakers in history: West Coast Road Eats Anna Roth, 2011-05-03 As locavore becomes part of our everyday vocabulary and food critics continue to give West Coast cuisine accolades for its freshness and sustainability, West Coast Road Eats shows how why we eat-and where we eat it-matters more than ever. Part guidebook, part travelogue, and part history lesson, West Coast Road Food is a love letter to the seafood shacks, farm stands, taquerias, ice cream parlors, burger joints, wineries, and more that make up our unique edible ecosystem. Covering more than 1,500 miles from the Canadian border to San Diego, West Coast Road Eats offers a plethora of unique restaurants that dot the freeways and scenic byways of the West Coast. With suggested itineraries, overviews of major cities, and sidebars covering everything from captivating food-factory tours to instructions on how to pick the best produce at a farm stand, this book focuses the relationship between food and a sense of place with the enduring image of the American West as a backdrop. Anna Roth is a Los Angeles-based food and travel writer whose work has appeared in publications such as Sunset, Seattle Metropolitan, Edible Seattle, Virtuoso Life, and more. She is the editor of a travel website at Demand Media in Santa Monica, CA. |
| famous bakers in history: History of Illinois and Her People George Washington Smith, 1927 |
| famous bakers in history: Confectioners' and Bakers' Gazette , 1899 |
| famous bakers in history: The Ancestry of Mary Baker Eddy William Montgomery Clemens, 1924 |
| famous bakers in history: The World's History Illuminated Israel Smith Clare, 1897 |
| famous bakers in history: Library of Universal History Israel Smith Clare, 1899 |
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