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Traditional European breads : an illustrative compendium of ancestral knowledge and cultural heritage / Marco Garcia-Vaquero, Kristian Pastor, Gul Ebru Orhun, Amma McElhatton, João Miguel F. Rocha, editors.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Bread--Europe.
- Bread.
- Physical Description:
- 1 online resource (viii, 422 pages) : illustrations (black and white, and colour).
- Place of Publication:
- Cham, Switzerland : Springer, [2023]
- Contents:
- Chapter 1. The fundamentals of bread making: the science of fermentation
- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania)
- Chapter 3. Traditional breads in Bulgaria
- Chapter 4. Traditional Croatian breads, the Peka
- Chapter 5. Traditional breads from Cyprus, the Arkatena
- Chapter 6. Traditional breads from France
- Chapter 7. Traditional breads from Germany
- Chapter 8. Traditional Greek fermented bread, the Eftazymo
- Chapter 9. Traditional Hungarian sourdough
- Chapter 10. Traditional Irish breads, the dulse bread and the Barnbrack bread or Bairn Breac
- Chapter 11. Traditional Italian breads
- Chapter 12. Traditional Latvian sourdough rye bread
- Chapter 13. Traditional breads from Malta, the Il-Hobza Maltija
- Chapter 14. Traditional Norwegian breads
- Chapter 15. Traditional Polish Breads
- Chapter 16. Traditional Portuguese breads, the Broa and the Po de Gimonde
- Chapter 17. Traditional Festive Romanian Easter Bread, the Pasca
- Chapter 18. Traditional Serbian bread, the CIPOVKA
- Chapter 19. Traditional breads from Spain
- Chapter 20. Traditional Turkish breads, the Tandir Ekmei
- Chapter 21. Traditional Ukranian bread making.
- Notes:
- Includes bibliographical references and index.
- Electronic reproduction. Ann Arbor, MI Available via World Wide Web.
- Description based on online resource; title from digital title page (viewed on June 22, 2023).
- ISBN:
- 9783031233524
- 3031233522
- Publisher Number:
- 99994051078
- Access Restriction:
- Restricted for use by site license.
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