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Edible History: Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast Kindle Edition

23 customer reviews

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Length: 10 pages Word Wise: Enabled

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Product Details

  • File Size: 88 KB
  • Print Length: 10 pages
  • Simultaneous Device Usage: Unlimited
  • Publication Date: May 24, 2012
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B008632CAY
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #453,521 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By AnneB on August 28, 2012
Format: Kindle Edition Verified Purchase
I loved the idea of trying to make bread without commercial yeast and was excited to read this. The history given is great and the author does explain how to get the bread started with no yeast, but there are is not enough recipes to really get me excited about this book. It is incredibly short and seems to just get started on the topic of ancient bread and it is finished. I would have loved more history and more recipes to make.
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4 of 4 people found the following review helpful By Little Bird on December 29, 2012
Format: Kindle Edition Verified Purchase
Three very basic wild fermentation recipes and a few paragraphs about general history don't really make a book worth reading. If you have never experimented with making bread starter from scratch, you might find the recipes useful. However, the author doesn't offer any historical evidence to back up her recipes or any sources for her information. A few extra pages of background and a short bibliography would make this book a lot more worthwhile.
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11 of 14 people found the following review helpful By Amazon Customer on August 18, 2012
Format: Kindle Edition Verified Purchase
I liked this book and the recipes seem like they work fine (I have tried only the sourdough, but it didn't have any problems) but it is too short. Ms. Cookson, there has to be more history that you came up with and in a book called, "Edible History" I want that. I want to see a full recipe for two loaves made with leaven, or an actual Roman sourdough recipe. Sure it worked fine to use one from another cook book, but I don't think it would have been to difficult to find one that used honey instead of sugar like you talk about. Your book was only 20 kindle pages long, so I think there was some room to expand. I think the idea behind the book was good, but I wanted more information after reading it.
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2 of 2 people found the following review helpful By Southern Mississippi VINE VOICE on June 8, 2013
Format: Kindle Edition Verified Purchase
It's a great little article, but...for a book, it falls flat.

No photos, too little history, no real recipes on how to use these old leavening methods. I was enthralled with the concept the title implied, and had really high hopes, but then...there were three "recipes" for the leavening, nothing about the breads themselves, and not enough history to make it truly intriguing. The whole thing is short, more like an article than even a small cookbook, and it left me incredibly disappointed.

I love history, and I love it's connection with our foods. It's often the best way to get an insight into what women's lives were like in an era, since most histories were about men and heroic deeds rather than the day to day life of a woman. Seeing what and how people ate seems to open up a window to the past for me, and it really intrigues me. This was a great idea, but the author just didn't deliver enough of it to make it great.

Please, Ms. Cookson...expand it. Include photographs, sources for ancient grains, maybe some actual recipes for those of us who like more than "flour, salt, water, and leaven" to go on. Tell us about the ancient bakeries of Rome, about the era in which grains were becoming common in the diet, where these cultures thrived and during what time frame. Make it fun and interesting, you had such a great start!
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1 of 1 people found the following review helpful By C. Yates VINE VOICE on August 30, 2012
Format: Kindle Edition Verified Purchase
Intestering book I got for my Kindle from Amazon. I love history and found this bread making book inspiring. Making breads without yeast is an art for sure. The methods described in the book are ancient and I now know this type of breadmaking came after beer making, mead making actually. The bubbles seen in beer were thought to be able to make bread rise and to some extent that is what happened. I find myself too lazy to try these methods but certainly learned a history lesson. (Edible History: Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast)
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1 of 1 people found the following review helpful By Crystal on December 18, 2012
Format: Kindle Edition
This would be more of an abridged history of bread. It is an incredibly short read and could have been considerably more in depth.
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1 of 1 people found the following review helpful By Patrick Brandimore on January 29, 2014
Format: Kindle Edition Verified Purchase
I like it, but I should not have to say so many words to say a simple one line review.
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By Mili on August 4, 2013
Format: Kindle Edition Verified Purchase
Brief, but really informative. I Recomended it for all those foodies that want to understand better where their food comes from.
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