- File Size: 88 KB
- Print Length: 10 pages
- Simultaneous Device Usage: Unlimited
- Publication Date: May 24, 2012
- Sold by: Amazon Digital Services LLC
- Language: English
- ASIN: B008632CAY
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Enabled
- Amazon Best Sellers Rank: #241,750 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Edible History: Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast Kindle Edition
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Top customer reviews
If you can get past all of the errors, however, this book is certainly interesting. I will more than likely revisit this book at a later date in order to test the methods and instructions. I have little doubt that that will work since they seem to be relatively commonplace methods for non-yeasted bread, but I cannot know for sure whether or not the methods described are truly historically accurate (people certainly love to misrepresent Gaelic, Gaulic, and Celtic history). It is still a highly informative and educational book none-the-less, and I do plan on doing my own research in an attempt to correlate some of the historical information found within it.
For now it is yet another bread book in my recipe files.
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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