Slow Rise: A Bread-Making Adventure - Penn, Robert
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'Charming, important . . . a journey of discovery' Telegraph
'Compelling, vivid . . . Slow Rise will be welcomed by the new bread geeks' Spectator
Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today.
Gathering knowledge and wisdom from…mehr

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Produktbeschreibung
'Charming, important . . . a journey of discovery' Telegraph

'Compelling, vivid . . . Slow Rise will be welcomed by the new bread geeks' Spectator

Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today.

Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.
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Autorenporträt
Robert Penn is a journalist, woodsman, lifelong cyclist and the author of several books including the Sunday Times bestseller It's All About the Bike and The Man Who Made Things Out of Trees. He lives in the Black Mountains, South Wales with his wife, three children, two spaniels, twelve bicycles and a collection of axes. He bakes his own bread in a wood-fired oven.
Rezensionen
A modern day Thoreau . . . Rob Penn has been hand scything wheat in the Nile Delta and growing his own heritage grains Great British Food Magazine