How did white bread, once an 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.
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"White Bread" 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.
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.
The history of America's one-hundred-year-long 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 correct to eat, and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the beliefs of early twentieth-century food experts and diet gurus, 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.

"From the Hardcover edition."

WINNER OF THE ANDRE SIMON AWARD 2021 SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022 ___________________ 'I love Dee Rettali's baking - she is obsessed with flavour. A bold and beautiful book' DIANA HENRY The 90 recipes in this book are all about beautiful, natural flavours from quality ingredients like fruits and spices. Dee Rettali is an artisan baker who, over a lifetime of baking, has honed her recipes to bring out intense flavour using forgotten craftsmanship. Dee's cakes, created for her bakery - Fortitude Bakehouse in London - are a world away from generic cakes loaded with sugar or artificial flavours. Many of her recipes are incredibly simple one-bowl mixes, brought together by hand and with no need for fancy kitchen equipment. The batter can be baked then or, to heighten the natural flavours and reduce sweetness further, left to slightly ferment in the fridge. This technique allows you to prep ahead and simply bake the cake when you want it. Some other recipes use a sourdough-like starter as a base to which any combination of seasonal flavours can be added. Dee has roots in both Ireland and Morocco that have inspired the unique flavour combinations in her bakes, such as: * White grape and rosemary cake * Marrakeshi mint and orange peel sourdough loaf cake * Blueberry and lime little buns * Turmeric custard and roast pear brioche buns * Chilli-soaked date and oat loaf cake This is a cutting-edge way of baking and at the same time it has antecedents in Dee's past. Growing up in rural Ireland, seasonal and no-waste baking was simply a way of life. This book brings this back to life in a thoroughly modern way. ___________________ 'This isn't just another book about baking; it's a whole new way of approaching it' SUNDAY TELEGRAPH

The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand's second cookbook features 100 recipes: new classics and reader favourites that have been shared hundreds of thousands of times. You'll find all the essentials (Snickerdoodles, Death By ChocolateBrownies, and Extra-Fluffy Vanilla Cupcakes), but also the crazy twists Delish is known for, like Creme Brulee Cookies, Samoa Cheesecake Bars, and Moscow Mule Cupcakes - plus an entire chapter dedicated to over-the-top cookie cakes and skillet desserts. This indulgent book will appeal to food lovers who bake the way most of us do - sometimes with a boxed mix, sometimes from scratch; as therapy for a bad day; or to impress friends on Girls' Night.

The world loves cookies. The English have their biscuits, Germans their keks , and Italians love to dunk biscotti or amaretti into whatever they might be sipping. While the affinity for cookies is universal, distinctions abound. The cookies of the South are no exception. Now, the editors of Southern Living magazine and the revered Southern Living Test Kitchen bring you an all-new book filled with our favorite treat. Just like The Southern Cake Book and The Southern Pie Book , the two previous bestselling books in the series, The Southern Cookie Book imbues a distinctly Southern mindset and flavor to creating and enjoying these treats that can be enjoyed with family, created for special events, or shared with friends and neighbors. There are over 120 tried-and-true recipes that run the gamut of cookies, bars, and confections, with mouthwatering photographs to match each recipe. You'll master classic recipes including Linzer Cookies, Tea Cakes, and Snickerdoodles, as well as venture into new territory with Cherry Pistachio Bark, Peppermint Wedding Cookies, and Bourbon Pecan Gingerbread Cookies. What makes these treats stand out most is their "Southern-ness." Each recipe contains great Southern flavor, ingredients and themes, while many are of Southern origin. The book also includes 10 Tips for "Cookie Rookies," Recipe and Equipment Basics, tips for decorating, and much more. Whether you're an experienced baker, but were lacking the one book that would bring your cookie game to a master level, or just learning the ins-and-outs of baking, The Southern Cookie Book will have you creating delicious treats to enjoy and share in no time flat!

Winner of the Andre Simon Food Book Award 2011 The ultimate baking compendium from Dan Lepard, the country's foremost baking guru. Dan Lepard's innovative and earthy approach has made him the baker that every top chef wants in their kitchen, and with this utterly dependable how-to-bake book you'll be baking cakes, pastries, breads and cookies like never before. Collecting together Dan's best recipes - and mixing science with old-fashioned kitchen wisdom - Dan has tried and tested almost every baking technique out there. Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances. If baking is therapy then Dan is your life coach. He'll show you how to improve, what to work on, how to take what is just ok right up to brilliant, without a sweat. No wonder he is the country's cutting-edge baker.

Paul Hollywood, the judge of Netflix's The Great British Baking Show, presents all the know-how you need to bake delicious and unusual breads Paul Hollywood conveys his love of bread-making in this collection of fantastic recipes. He reveals all the simple techniques you need to make this staple food and shows you that baking bread is far easier than you could possibly have imagined. 100 Great Breads features a wide range of recipes, from a basic brown and white loaf to savory and sweet, Mediterranean, traditional and ancient breads.

Selected for Jamie Oliver's Cookbook Club For every two lovers of sweet baked treats, there is at least another who will take the gruyere gougere or the curry pastie every time. All Day Baking: Savoury, Not Sweet is a baking cookbook - at last - for them. All Day Baking: Savoury, Not Sweet delivers 77 comforting, inventive and wholegrain-forward ideas for savoury pies, sausage rolls, pasties and myriad other mostly pastry-based recipes. The book is structured across the arc of a day but the recipes are interchangeable; it also includes ideas for gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals, with a focus on minimising waste, sustainability and seasonability. Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking he turns his attention to the pasties of his British childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him an international cult following. He delivers a master class in pastry - from puff to rye to vegan and gluten-free - gifting readers a foundation knowledge that sets them on a path to their own delicious baking adventures. Throughout there is a nod to Michael and wife Pippa James' ethos, rooted in sustainability, seasonality and a desire to minimise their waste footprint.

"Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter is one of the most iconic and fondly-remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees. Happiness is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time. Happiness is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.

Cutters are a fun and easy way to create fabulous cake decorations. In this book, Sandra Monger shows you how just a few basic cutters can be used to great effect to make a huge range of decorated cakes, from a stunning yet simple wedding cake to a magical fairy castle cake. There are 13 gorgeous designs to choose from in a variety of contemporary styles, each accompanied by step-by-step instructions, a comprehensive materials lists, and a fabulous photograph of the finished cake. The book also includes a useful guide to the various cake coverings and edibles used, including handy recipes for making your own; information on the materials and tools you need; and a basic techniques section on how to cover a cake, using different types of cutter, and creating a textured finish. This is a must-have resource for beginners as well as more accomplished sugarcrafters looking for ideas and inspiration for decorating cakes using cutters in fun and imaginative ways.

Abigail Dodds invites readers to ponder and celebrate God's spiritual and physical provision in Christ through the hands-on art of bread making.

Nothing beats the sensation and satisfaction of home-baked bread - and the sales figures for breadmakers prove it. This is the book that will turn new users into old hands and give the experts plenty of great new recipe ideas to experiment with. Here Carol Palmer gives users a great range of recipes. She takes all the hard work out of getting the best from this kitchen wizard. She shows you how to set it to work and forget it - or use the dough programme to shape and bake in the traditional way.With top tips for fail-safe results no matter which breadmaker you use.

For vegans and non vegans, and bakers of all levels, an essential, easy-to-use cookbook for healthy and delicious vegan baking from Kim Barnouin, the nutritionist who's been leading the vegan zeitgeist for years as the nutritionist and co-author of the bestselling Skinny Bitch series.From pies to breads, to cookies, Skinny Bitch Bakery includes 80 fully tested recipes accompanied by full-color photographs of these delectable vegan baked goods, and Barnouins' fun, non-nonsense voice and vast expertise sparkle on every page.Whether you're a novice or have been a devoted baker for years, Skinny Bitch Bakery is a cookbook that will bring out the best vegan baker in everyone.

This title features 50 little cakes for parties, birthdays and special treats. It features stunning bakes that children will adore, perfect for all types of special occasion. Genuinely tasty and original recipes that are accessible to the home baker, from rich chocolate to zesty lemon. From wizards' hats, pirates, and cars and trucks to chocolate explosions, honey bees and ballet shoes, there is an imaginative creation to suit every child. It includes simple instructions for basic cakes and frostings, and techniques for making cake pops and whoopie pies. A mother and daughter team bring their years of baking experience to this charming book, with easy recipes for cupcakes, cake pops and whoopie pies that will delight children of all ages. There are cakes inspired by fairytales and games, festive occasions and best-loved animals; designs that will appeal to boys and girls; and recipes that your children will enjoy making with you. The recipes are easy to follow so bakers of all levels of experience can tackle them with confidence. From dinosaurs and farmyard faces to rainbows and fairy princess castles, there is as much emphasis on taste as appearance, so the recipes will be enjoyed by adults and children alike.

200 TASTY RECIPES FOR ALL KINDS OF BAKED TREATS With this complete guide to all things cake, you'll be able to bake everything from simple, delicious biscuits such as Chocolate & Cinnamon Shortbread Fingers and Coconut & Pistachio Fridge Cookies for your family to the impressive Apricot & Orange Swiss Roll and Chocolate & Hazelnut Meringue Gateau to impress guests.Every recipe is accompanied by a full-page colour photograph and clever variations and new ideas to give you over 200 delectable goodies to choose from. Check out some of the other titles in the series: Hamlyn All Colour Cookery: 200 Super Soups Hamlyn All Colour Cookery: 200 Halogen Oven Recipes Hamlyn All Colour Cookery: 200 Fast Vegetarian Recipes Hamlyn All Colour Cookery: 200 Gluten-Free Recipes Hamlyn All Colour Cookery: 200 Really Easy Recipes Hamlyn All Colour Cookery: 200 Pasta Dishes Hamlyn All Colour Cookery: 200 Tapas & Spanish Dishes Hamlyn All Colour Cookery: 200 More Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Delicious Desserts Hamlyn All Colour Cookery: 200 Veggie Feasts Hamlyn All Colour Cookery: 200 One Pot Meals Hamlyn All Colour Cookery: 200 Student Meals Hamlyn All Colour Cookery: 200 Spiralizer Recipes Hamlyn All Colour Cookery: 200 Easy Indian Dishes Hamlyn All Colour Cookery: 200 Cupcakes Hamlyn All Colour Cookery: 200 Thai Favourites Hamlyn All Colour Cookery: 200 5:2 Diet Recipes Hamlyn All Colour Cookery: 200 Light Slow Cooker Recipes Hamlyn All Colour Cookery: 200 Easy Tagines and More Hamlyn All Colour Cookery: 200 Low Fat Dishes Hamlyn All Colour Cookery: 200 Cakes & Bakes

Following on from the success of her large book, Tasting Georgia: A Food and Wine Journey in the Caucasus, award winning food, wine and travel writer and photographer Carla Capalbo is launching a new series of pocketbooks on Georgian food, wine and culture. The first in the collection, Khachapuri and Filled Breads, focuses on this popular mainstay of Georgian cuisine, giving the recipes for 10 of the country's most delicious regional breads. In addition to the many versions of cheese-filled khachapuri, the fully illustrated book will include breads filled with greens, meats and potatoes.