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

Cassandra Cookson
3.3 out of 5 stars  See all reviews (23 customer reviews)

Kindle Price: $3.99
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  • Length: 10 pages (estimated)
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Book Description

Long before you could buy refined yeast packets in grocery and homebrew stores, people found ways to harvest wild yeast in order to make their bread rise. After all, fluffy bread is tasty bread. You too can make bread just like the ancient Celts, Gauls, and Romans. It’s surprisingly easy and surprisingly tasty. If if you love baking, this is a good way to mix things up while also doing a bit of armchair archaeology. Remember to wear your fedora and whip.

If you're allergic to yeast or have a yeast intolerance, these are sadly not the recipes for you. Instead of going to the grocery store to pick up a packet of yeast, the ancient Celts, Gauls and Romans had techniques for harnessing wild yeast. If you need to avoid any form of yeast due to an allergy or intolerance, look into quick breads which use baking powder and baking soda to rise. It may not look or act like it, but wild yeast is still yeast.

Bring a sense of adventure into your kitchen. Edible History introduces you to the ancient techniques to produce Celtic leaven, Gallic beer risen bread, and Roman sourdough. You can easily make these ancient breads at home. This book helps you indulge in some tasty time travel without leaving your own kitchen. You'll respect ancient people's cleverness while also enjoying flavors few people get to enjoy in our modern, Wonder Bread world.

Product Details

  • File Size: 88 KB
  • Print Length: 10 pages
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B008632CAY
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #639,810 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.3 out of 5 stars
3.3 out of 5 stars
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
3.0 out of 5 stars Interesting topic bout not enough information August 28, 2012
By AnneB
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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11 of 14 people found the following review helpful
4.0 out of 5 stars Give me more!!!! 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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3 of 3 people found the following review helpful
2.0 out of 5 stars Not quite what it claims to be 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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1 of 1 people found the following review helpful
2.0 out of 5 stars Edible History 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
2.0 out of 5 stars Great idea that just wasn't followed through 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
3.0 out of 5 stars Short December 18, 2012
By Crystal
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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4.0 out of 5 stars Very Interesting May 30, 2014
Format:Kindle Edition|Verified Purchase
I homeschool my children and thought this would be a fun book to have in our library. I have also been told that we may have a gluten sensitivity, so this book was a double blessing. The information was good. thebook is short, and it's an easy read. I look foward to trying the recipes with my 4 and 16 yr old girls in the next few weeks.
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5.0 out of 5 stars Book 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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Most Recent Customer Reviews
3.0 out of 5 stars Interesting but the recipes were time consuming
It was interesting to learn about how ancient cultures would make bread without yeast. Some of the recipes were very time consuming, they will not make it into my regular rotation... Read more
Published 2 months ago by ZooGal
5.0 out of 5 stars Five Stars
Great read and recipes with a lot of ideas.
Published 3 months ago by Peggy B
3.0 out of 5 stars Good but not enough
I gave it 3 stars because of the cost. Fortunately I was able to read the book with out paying because of kindle unlimited. Read more
Published 3 months ago by i tried it
2.0 out of 5 stars Not what I was looking for...
If you are interested in making bread without using yeast and enjoy a little history regarding its origin then try this book.
Published 3 months ago by Lisa
3.0 out of 5 stars Very interesting
Brief, but really informative. I Recomended it for all those foodies that want to understand better where their food comes from.
Published 22 months ago by Mili
4.0 out of 5 stars Good starter
I liked what I found, the recipes and stories there of were easy to follow and well written. Though your mileage may vary.
Published on March 3, 2013 by sean b karp
1.0 out of 5 stars not recipes as such, not a history either
Not really a cook book or a history book.

Some of the history even seems a little made up or opinionated. Read more
Published on March 1, 2013 by J_Leics
4.0 out of 5 stars Interseting
Always wondered how to get the wold yeast. With unpredictable yeast strains this could be fun for future batches. so far 1 good bread and 1 bad one.
Published on February 13, 2013 by C. Lawrence
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