Edible History Easy Ancient Celtic Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast edition by Cassandra Cookson Cookbooks Food Wine eBooks
Download As PDF : Edible History Easy Ancient Celtic Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast edition by Cassandra Cookson Cookbooks Food Wine eBooks 
Long before you could buy refined yeast packets in grocery and homebrew stores, people found ways to harvest wild yeast in order to make their bread rise. After all, fluffy bread is tasty bread. You too can make bread just like the ancient Celts, Gauls, and Romans. It’s surprisingly easy and surprisingly tasty. If if you love baking, this is a good way to mix things up while also doing a bit of armchair archaeology. Remember to wear your fedora and whip.
If you're allergic to yeast or have a yeast intolerance, these are sadly not the recipes for you. Instead of going to the grocery store to pick up a packet of yeast, the ancient Celts, Gauls and Romans had techniques for harnessing wild yeast. If you need to avoid any form of yeast due to an allergy or intolerance, look into quick breads which use baking powder and baking soda to rise. It may not look or act like it, but wild yeast is still yeast.
Bring a sense of adventure into your kitchen. Edible History introduces you to the ancient techniques to produce Celtic leaven, Gallic beer risen bread, and Roman sourdough. You can easily make these ancient breads at home. This book helps you indulge in some tasty time travel without leaving your own kitchen. You'll respect ancient people's cleverness while also enjoying flavors few people get to enjoy in our modern, Wonder Bread world.
Edible History Easy Ancient Celtic Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast edition by Cassandra Cookson Cookbooks Food Wine eBooks
Firstly, the formatting was very helter-skelter; it did not appear to be well formatted or structured at all- which was only exacerbated by the fact that it does not appear as if the book was edited even once. The errors are that plentiful and abound everywhere within the writing. Cassandra would definitely do well to create and release a revised edition… Preferably one that was more readable, improved in format, and free of some of the more extreme mistakes.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.
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Edible History Easy Ancient Celtic Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast edition by Cassandra Cookson Cookbooks Food Wine eBooks Reviews
Great book, if you have access to organic items or live in a big city, easy to understand recipes enjoyed the concept of trying different ways to make bread
Thoroughly enjoyable. I have begun my own sourdough starter and I look forward to tasty homemade bread in a few days!
Not really a cook book or a history book.
Some of the history even seems a little made up or opinionated.
Don't think I'll bother with any of the recipes either.
It was interesting to learn about how ancient cultures would make bread without yeast. Some of the recipes were very time consuming, they will not make it into my regular rotation of recipes. The bread I made was good but not as good as some of the yeast risen bread recipes I use. Good for a food history lesson, but not in the kitchen.
Three very basic wild fermentation recipes and a few paragraphs about general history don't really make a book worth reading. If you have never experimented with making bread starter from scratch, you might find the recipes useful. However, the author doesn't offer any historical evidence to back up her recipes or any sources for her information. A few extra pages of background and a short bibliography would make this book a lot more worthwhile.
Intestering book I got for my from . I love history and found this bread making book inspiring. Making breads without yeast is an art for sure. The methods described in the book are ancient and I now know this type of breadmaking came after beer making, mead making actually. The bubbles seen in beer were thought to be able to make bread rise and to some extent that is what happened. I find myself too lazy to try these methods but certainly learned a history lesson. (Edible History Easy Ancient Celtic, Gallic and Roman Techniques for Leavening Bread Without Modern Commercial Yeast)
I loved the idea of trying to make bread without commercial yeast and was excited to read this. The history given is great and the author does explain how to get the bread started with no yeast, but there are is not enough recipes to really get me excited about this book. It is incredibly short and seems to just get started on the topic of ancient bread and it is finished. I would have loved more history and more recipes to make.
Firstly, the formatting was very helter-skelter; it did not appear to be well formatted or structured at all- which was only exacerbated by the fact that it does not appear as if the book was edited even once. The errors are that plentiful and abound everywhere within the writing. Cassandra would definitely do well to create and release a revised edition… Preferably one that was more readable, improved in format, and free of some of the more extreme mistakes.
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.
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