We Ate Wonder Bread

Download or read book Broken Bread written by Tilly Dillehay and published by Harvest House Publishers. This book was released on 2020-06-02 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: God Cares More About How You Eat than What You Eat Christians should have their heads on straight about food—but too often our eating is complicated by burdens and rules, by diets and dependencies. So how can we keep a spiritually healthy view of what we eat? Should Christians stop eating white sugar? Does the Bible ask us to go paleo? Most questions about food aren’t really about nutrition but about how we understand God. In Broken Bread, Christian Book Award–winner Tilly Dillehay challenges us to abandon the concept of good and bad foods and instead offers a way to… celebrate food without obsession make healthy choices without bondage to rules feed our families without feeling frazzled find satisfaction without using food as an emotional crutch This isn’t another diet book. You won’t find any system or plan for eating but rather a joyful call to develop a vision of Christ that informs the way you eat. Take delight in food again, and discover a feast for today that whispers of the eternal feast to come.

Download or read book The Bread We Eat in Dreams written by Catherynne M. Valente and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Subterranean Press proudly presents a major new collection by one of the brightest stars in the literary firmament. Catherynne M. Valente, the New York Times bestselling author of The Girl Who Circumnavigated Fairyland in a Ship of Her Own Making and other acclaimed novels, now brings readers a treasure trove of stories and poems in The Bread We Eat in Dreams. In the Locus Award-winning novelette "White Lines on a Green Field," an old story plays out against a high school backdrop as Coyote is quarterback and king for a season. A girl named Mallow embarks on an adventure of memorable and magical politicks in "The Girl Who Ruled Fairyland For a Little While." The award-winning, tour de force novella "Silently and Very Fast" is an ancient epic set in a far-flung future, the intimate autobiography of an evolving A.I. And in the title story, the history of a New England town and that of an outcast demon are irrevocably linked. The twenty-six pieces collected here explore an extraordinary breadth of styles and genres, as Valente presents readers with something fresh and evocative on every page. From noir to Native American myth, from folklore to the final frontier, each tale showcases Valente's eloquence and originality.

Download or read book Sourdough Culture written by Eric Pallant and published by Agate Publishing. This book was released on 2021-09-14 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.

Download or read book My New Roots written by Sarah Britton and published by Appetite by Random House. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Download or read book Bittman Bread written by Mark Bittman and published by Mariner Books. This book was released on 2021 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

Download or read book White Bread written by Aaron Bobrow-Strain and published by Beacon Press. This book was released on 2012-03-06 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing values In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America. So how did this icon of American progress become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. It teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies. The history of America’s love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally friendly—and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the early twentieth-century belief that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food.

Download or read book Tartine Book No. 3 written by Chad Robertson and published by Chronicle Books. This book was released on 2013-12-17 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.