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| cornell bread book: The Cornell Bread Book Clive Maine McCay, Jeanette B. McCay, 1980-01-01 Famed high-protein recipe incorporated into breads, rolls, buns, coffee cakes, pizza, pie crusts, more. |
| cornell bread book: Bread and Democracy in Germany Alexander Gerschenkron, 1989 A classic in its field, Bread and Democracy in Germany has been widely praised since its publication in 1943 for its account of German political and economic development. In his preface, Alexander Gerschenkron states: The primary purpose of this study is to show, first, how, before 1914, the machinery of Junker protectionism is agriculture, coupled with the Junker philosophy... delayed the development of democratic institutions in Germany; and second, how the Junkers contrived to escape almost unscathed from the German revolution of 1918 and how this fact contributed to the constitutional weakness and subsequent disintegration of the Weimar Republic. Emphasizing the importance of the problem of German agriculture in its relation to democratic reconstruction, Gerschenkron asserts that the political attitude of farmers in several European countries had a decisive influence on the fate of European democracy. Nowhere is this more true than in Germany. The German farmers bear their full share of responsibility for the advent of fascism in that country. |
| cornell bread book: Bread and Circuses Patrick Brantlinger, 2016-11-01 Lively and well written, Bread and Circuses analyzes theories that have treated mass culture as either a symptom or a cause of social decadence. Discussing many of the most influential and representative theories of mass culture, it ranges widely from Greek and Roman origins, through Marx, Nietzsche, Freud, Ortega y Gasset, T. S. Eliot, and the theorists of the Frankfurt Institute, down to Marshall McLuhan and Daniel Bell, Brantlinger considers the many versions of negative classicism and shows how the belief in the historical inevitability of social decay—a belief today perpetuated by the mass media themselves—has become the dominant view of mass culture in our time. While not defending mass culture in its present form, Brantlinger argues that the view of culture implicit in negative classicism obscures the question of how the media can best be used to help achieve freedom and enlightenment on a truly democratic basis. |
| cornell bread book: Good Bread Is Back Steven L. Kaplan, 2006-12-20 In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as bread of the French tradition was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back. |
| cornell bread book: The Bakers of Paris and the Bread Question, 1700-1775 Steven L. Kaplan, 1996-06-19 Because the bakers and their bread were central to Parisian daily life, Kaplan's study is also a comprehensive meditation on an entire society, its government, and its capacity to endure. |
| cornell bread book: Living Bread Daniel Leader, Lauren Chattman, 2019-10-01 2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making good bread. |
| cornell bread book: You Can Make Cornell Bread Clive Maine McCay, Jeanette B. McCay, 1973 |
| cornell bread book: The Tassajara Bread Book Edward Espe Brown, 2011-02-15 “The bible for bread baking”—a favorite among renowned chefs and novice bakers alike—now updated for a new generation (The Washington Post) Beloved by professional and at-home bakers for decades, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown’s easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. “A baking Zen priest after [our] own heart!” —O, The Oprah Magazine |
| cornell bread book: Classic Sourdoughs, Revised Ed Wood, Jean Wood, 2011-07-12 Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen. |
| cornell bread book: The Eucharist in Theology and Philosophy István Perczel, Réka Forrai, György Geréby, 2005 Discusses the conceptual, doctrinal, theological, and philosophical aspects of the developments concerning the Eucharistic doctrines of the Christian Churches, not just the Western ones, but the Byzantino-Slavic and Oriental ones, too. |
| cornell bread book: Holiday Cooking Around the World Kari A. Cornell, 2002-01-01 A collection of holiday recipes from fifteen different countries including a variety of dishes such as Thai egg rolls, Passover layer cake, paella, and Danish rice pudding. |
| cornell bread book: The Keys to Bread and Wine Abigail Agresta, 2022-07-15 How did medieval people think about the environments in which they lived? In a world shaped by God, how did they treat environments marked by religious difference? The Keys to Bread and Wine explores the answers to these questions in Valencia in the later Middle Ages. When Christians conquered the city in 1238, it was already one of the richest agricultural areas in the Mediterranean thanks to a network of irrigation canals constructed under Muslim rule. Despite this constructed environment, drought, flooding, plagues, and other natural disasters continued to confront civic leaders in the later medieval period. Abigail Agresta argues that the city's Christian rulers took a technocratic approach to environmental challenges in the fourteenth century but by the mid-fifteenth century relied increasingly on religious ritual, reflecting a dramatic transformation in the city's religious identity. Using the records of Valencia's municipal council, she traces the council's efforts to expand the region's infrastructure in response to natural disasters, while simultaneously rendering the landscape within the city walls more visibly Christian. This having been achieved, Valencia's leaders began by the mid-fifteenth century to privilege rogations and other ritual responses over infrastructure projects. But these appeals to divine aid were less about desperation than confidence in the city's Christianity. Reversing traditional narratives of technological progress, The Keys to Bread and Wine shows how religious concerns shaped the governance of the environment, with far-reaching implications for the environmental and religious history of medieval Iberia. |
| cornell bread book: State of Suffering Susanna Trnka, 2011-05-02 How do ordinary people respond when their lives are irrevocably altered by terror and violence? Susanna Trnka was residing in an Indo-Fijian village in the year 2000 during the Fijian nationalist coup. The overthrow of the elected multiethnic party led to six months of nationalist aggression, much of which was directed toward Indo-Fijians. In State of Suffering, Trnka shows how Indo-Fijians' lives were overturned as waves of turmoil and destruction swept across Fiji. Describing the myriad social processes through which violence is articulated and ascribed meaning-including expressions of incredulity, circulation of rumors, narratives, and exchanges of laughter and jokes-Trnka reveals the ways in which the community engages in these practices as individuals experience, and try to understand, the consequences of the coup. She then considers different kinds of pain caused by political chaos and social turbulence, including pain resulting from bodily harm, shared terror, and the distress precipitated by economic crisis and social dislocation. Throughout this book, Trnka focuses on the collective social process through which violence is embodied, articulated, and silenced by those it targets. Her sensitive ethnography is a valuable addition to the global conversation about the impact of political violence on community life. |
| cornell bread book: Bernard Clayton's New Complete Book of Breads Bernard Clayton, 2006-10-03 A thirtieth-anniversary edition of the classic baking guide provides updated advice on baking, storing, and freezing a wide assortment of breads, and includes chapters on croissants, flatbreads, brioches, and crackers. |
| cornell bread book: Parsons Bread Book Parsons School of Design, 1974 |
| cornell bread book: Bread and Circuses Kathryn Lomas, Tim Cornell, 2003 Cities in the ancient world relied on private generosity to provide many basic amenities, as well as expecting leading citizens to pay for 'bread and circuses' - free food and public entertainment. This collection of essays by leading scholars from the UK and USA explores the important phenomenon of benefaction and public patronage in Roman Italy. Ranging from the late republican period to the later Roman Empire, the contributions cover a wide range of topics, including the impact of benefactions and benefactors on the urban development of Roman Italy, on cultural and economic activity, and on the changing role of games and festivals in Roman society. They also explore the relationship between communities and their benefactors, whether these were local notables, senators, or the emperor himself, and examine how the nature of benefaction changed under the Empire. |
| cornell bread book: Our Changing Menu Michael P. Hoffmann, Carrie Koplinka-Loehr, Danielle L. Eiseman, 2021-04-15 Our Changing Menu helps us understand how to think about food, rather than what to think. The diversity of the co-authors' experiences is woven together to create awareness and help us get involved in improving our diets, while reducing food waste and food's impacts on climate change and the planet.— Jason Clay, Senior Vice President, Markets, World Wildlife Fund Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time. |
| cornell bread book: Bread Lab! Kim Binczewski, Bethany Econopouly, 2018-03 It's always a special day for Iris when Aunt Mary visits. She's a plant scientist, but today, Aunt Mary wants to try a new experiment--baking bread! Published in cooperation with The Bread Lab with support from The Bread Bakers Guild of America, this picture book debut captures the science and joy of breadmaking. Full color. 3/4. |
| cornell bread book: Bernard Clayton's New Complete Book of Breads Bernard Clayton, 2003-11-25 America's best-loved authority on bread returns with the updated 30th anniversary edition of his bestselling baking classic. |
| cornell bread book: The Laurel's Kitchen Bread Book Laurel Robertson, Carol Flinders, Bronwen Godfrey, 2011-03-02 The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous. New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy. Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start. Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy. |
| cornell bread book: Stalin's Quest for Gold Elena Osokina, 2021-09-15 Stalin's Quest for Gold tells the story of Torgsin, a chain of retail shops established in 1930 with the aim of raising the hard currency needed to finance the USSR's ambitious industrialization program. At a time of desperate scarcity, Torgsin had access to the country's best foodstuffs and goods. Initially, only foreigners were allowed to shop in Torgsin, but the acute demand for hard-currency revenues forced Stalin to open Torgsin to Soviet citizens who could exchange tsarist gold coins and objects made of precious metals and gemstones, as well as foreign monies, for foods and goods in its shops. Through her analysis of the large-scale, state-run entrepreneurship represented by Torgsin, Elena Osokina highlights the complexity and contradictions of Stalinism. Driven by the state's hunger for gold and the people's starvation, Torgsin rejected Marxist postulates of the socialist political economy: the notorious class approach and the state hard-currency monopoly. In its pursuit for gold, Torgsin advertised in the capitalist West, encouraging foreigners to purchase goods for their relatives in the USSR; and its seaport shops and restaurants operated semilegally as brothels, inducing foreign sailors to spend hard currency for Soviet industrialization. Examining Torgsin from multiple perspectives—economic expediency, state and police surveillance, consumerism, even interior design and personnel—Stalin's Quest for Gold radically transforms the stereotypical view of the Soviet economy and enriches our understanding of everyday life in Stalin's Russia. |
| cornell bread book: Breaking Bread bell hooks, Cornel West, 2016-11-10 In this provocative and captivating dialogue, bell hooks and Cornel West come together to discuss the dilemmas, contradictions, and joys of Black intellectual life. The two friends and comrades in struggle talk, argue, and disagree about everything from community to capitalism in a series of intimate conversations that range from playful to probing to revelatory. In evoking the act of breaking bread, the book calls upon the various traditions of sharing that take place in domestic, secular, and sacred life where people come together to give themselves, to nurture life, to renew their spirits, sustain their hopes, and to make a lived politics of revolutionary struggle an ongoing practice. This 25th anniversary edition continues the dialogue with In Solidarity, their 2016 conversation at the bell hooks Institute on racism, politics, popular culture and the contemporary Black experience. |
| cornell bread book: The Bread Lover's Bread Machine Cookbook Beth Hensperger, 2000-04-30 Can the incomparable taste, texture, and aroma of handcrafted bread from a neighborhood bakery be reproduced in a bread machine? The answer from bread expert Beth Hensperger is a resounding “Yes!” When Beth first set out to find the answer, though, she had doubts; so she spent hundreds of hours testing all kinds of breads in a bread maker. This bountiful 646-page book full of more than 300 bakery-delicious recipes is the result, revealing the simple secrets for perfect bread, every time. In addition to a range of white breads and egg breads, recipes include: Whole-Grain Breads Gluten-Free Breads Sourdough Breads Herb, Nut, Seed, and Spice Breads Vegetable, Fruit, and Cheese Breads Pizza Crusts, Focaccia, and other Flatbreads Coffee Cakes and Sweet Rolls Chocolate Breads Holiday Breads No-Yeast Quick Breads No matter how you slice it, Beth’s brilliant recipes add up to a lifetime of fun with your bread machine! |
| cornell bread book: Fictions of State Patrick Brantlinger, 2019-06-30 In this ambitious book, Patrick Brantlinger offers a cultural history of Great Britain focused on the concept of public credit, from the 1694 founding of the Bank of England to the present. He draws on literary texts ranging from Augustan satire such as Gulliver's Travels to postmodern satire such as Martin Amis's Money: A Suicide Note. All critique the misrecognition of public credit as wealth. The economic foundations of modern nation-states involved national debt, public credit, and paper money. Brantlinger traces the emergence of modern, imperial Great Britain from those foundations. He analyzes the process whereby nationalism, both the cause and the result of wars and imperial expansion, multiplied national debt and produced crises of public credit resolved only through more nationalism and war. During the first half of the eighteenth century, conservatives attacked public credit as fetishistic and characterized national debt as alchemical. From the 1850s, the stabilizing theories of public credit authored by David Hume, Adam Smith, Henry Thornton, and others, helped initiate the first social science economics. In the nineteenth century, literary criticism both paralleled and questioned early capitalist discourse on public credit and nationalism, while the Victorian novel refigured debt as the individual, private credit and debt. During the era of high modernism and Keynesian economics, the notion of high culture as genuine value recast the debate over money and national indebtedness. Brantlinger relates this cultural-historical trajectory to Marxist, poststructuralist, and postcolonial theories about the decline of the European empires after World War II, the global debt crisis, and the weakening of western nation-states in the postmodern era. |
| cornell bread book: The Best of The Farmer's Wife Cookbook Kari Cornell, Melinda Keefe, 2011-03-24 Long before the Internet and high-speed travel connected us all, The Farmer’s Wife magazine gave hard-working rural women a place to find—and share—advice about everything from raising chickens to running a farm kitchen. One of the magazine’s most popular offerings was advice on cooking and baking, providing farm family recipes for making everything from basic bread to nourishing stews and delicious desserts. The Best of The Farmer’s Wife Cookbook brings together 400 easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide and appeared on the pages of the magazine between 1893 and 1939. Readers will be able to prepare these foods easily and quickly, because the recipes have been updated to match the conveniences and ingredients of the modern kitchen. The Best of The Farmer’s Wife Cookbook is sure to satisfy readers in search of the flavors of farm country or those simply on the lookout for a piece of homegrown nostalgia. Here’s a sampling of the recipes you’ll find inside:Macaroni and CheesePieSouthern Fried ChickenFried Green TomatoesRhubarb Brown BettyScotch ShortbreadGingerbread Banana ShortcakeSpiced Oatmeal CookiesMichigan Cherry PieApple Plum JamEnglish Orange MarmaladePear HoneyCorn ChowderSwedish MeatballsSour Milk Griddle CakesStuffed Sweet PotatoesCherry Batter Pudding |
| cornell bread book: The Liberty Hyde Bailey Gardener's Companion Liberty Hyde Bailey, 2019-09-15 Every family can have a garden. -Liberty Hyde Bailey Finally, the best and most accessible garden writings of perhaps the most influential literary gardener of the twentieth century have been brought together in one book. Philosopher, poet, naturist, educator, agrarian, scientist, and garden-lover par excellence Liberty Hyde Bailey built a reputation as the Father of Modern Horticulture and evangelist for what he called the garden-sentiment—the desire to raise plants from the good earth for the sheer joy of it and for the love of the plants themselves. Bailey's perennial call to all of us to get outside and get our hands dirty, old or young, green thumb or no, is just as fresh and stirring today as then. Full of timeless wit and grace, The Liberty Hyde Bailey Gardener's Companion collects essays and poems from Bailey's many books on gardening, as well as from newspapers and magazines from the era. Whether you've been gardening for decades or are searching for your first inspiration, Bailey's words will make an ideal companion on your journey. |
| cornell bread book: Spiral Paul Mceuen, 2011-03-17 The first bio-tech thriller from acclaimed Cornell professor, Paul McEuen, the new Michael Crichton.Pacific Ocean 1946: Liam Connor of the British Army, a global expert on germ warfare, is sent to help the US Navy foil an attempt by a Japanese submarine to unleash the world's first biological super-weapon. Code-name: Uzumaki. Translation: Spiral. The devastating decision is made to annihilate Spiral by releasing the world's fourth atomic bomb, obliterating the weapon before it can release its catastrophic payload.New York, present day: Connor, now a world-renowned Nobel prize-winner working on the cutting edge of nano-science technology, prayed that the spectre of Spiral would never return. But now it is back and the stakes are exponentially higher. Spiral would be virtually unstoppable with current technological advances and only Connor holds the key to its cure. Those who seek Spiral will stop at nothing to obtain Connor's knowledge, even if it means his death and that of everyone he holds dear. As the race begins for Spiral, will the world survive the Doomsday scenario about to unfold? |
| cornell bread book: Calling the Doves Juan Felipe Herrera, 1995 This bilingual memoir by a celebrated poet paints a vivid picture of his migrant farmworker childhood. Full-color illustrations. |
| cornell bread book: Artisanal Gluten-Free Cooking, Second Edition: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't (Second) (No Gluten, No Problem) Kelli Bronski, Peter Bronski, 2012-07-31 An expanded edition—now bursting with color throughout—of a category-leading gluten-free cookbook—ready to reach more home cooks than ever Since its original publication in 2009, Artisanal Gluten-Free Cooking has steadily grown in popularity as more and more home cooks have embraced Kelli and Peter Bronski’s high-quality gluten-free recipes for every meal, from breakfast through dessert. Now, in an extensively revised and expanded second edition, this trusted, versatile cookbook is better than ever. Here are: • 25 brand-new recipes and nearly 100 additional pages • 50 all-new full-page color photographs • The quality ingredients, from-scratch preparation methods, and unbeatable flavors that made the original edition so appealing • Dozens of recipes, from bagels to birthday cake, perfectly suited to the Bronskis’ signature all-purpose flour blend—including Belgian Waffles, Sandwich Bread, pizzas and pastas galore, Cannoli, Carrot Cake, Blueberry Pie, cookies, and much more • Globally inspired dishes, from Italian to Indian to Mexican and beyond—such as Tortellini, General Chang’s Chicken, and Pork Tamales • An expanded array of vegetarian options such as Quinoa Salad, Brussels Sprouts-Tofu Fried Rice, and Red Lentil Dal • A thorough introduction to gluten-free shopping and cooking—plus handy tips about ingredients, equipment, and techniques sprinkled throughout. |
| cornell bread book: Breads from Betsy's Kitchen Betsy Oppenneer, 1998 With a healthy serving of information about utensils, ingredients and techniques, you will be at ease with this informative and easy-to-read collection. Betsy Oppenneer takes you through the fundamental steps of bread baking--from prepping ingredients to serving and storing finished loaves. Also available: Perfect Bread: Fun with Creative Shapes video ($29.95) and Perfect Bread: How to Conquer Bread Baking video ($29.95) |
| cornell bread book: Tropical Forests and Their Crops Nigel J. H. Smith, 1992 A threatened resource. Distribution and composition of tropical forests. Centers of diversity. Biodiversity, deforestation, and population growth. Driving forces. Crop gene pools. Beverage and confectionnery crops. Coffee. Caco. Cupuaçu. Major fruits of the forest. Mango. Citrus. Pineapple. Avocado. Guava. Papaya. Sapodilla. Passionfruits. Regional fruits. Durian. Rambutan. Annonaceous fruits. African plum. Indian jujube. Rubber oil and resins. Rubber. Oil palm. Balsams. Tropical pines. Daily bread. Bananas and plantains. Breadfruit. Peach palm. Sago palm. Fuelwood, fodder, and woody grasses. Leucaena. Bamboos. Spices and natural foods colorants. Clove. Cinnamon and cassia. Vanilla. Annatto. Nuts. Cashew. Brazil nut. Macadamia. A new cornucopia. The plant domestication process. A starting point for the search. Some crop candidates. Prospects for adoption. Conservation strategies. Ex situ conservation. In situ conservation. Realizing the potential. Conservation and sustainable development. Secure resource bases. Reaping the harvest. Research priorities for marginal lands. The quarantine bottleneck. Personnel requeriments. Finding a way forward. |
| cornell bread book: English Bread and Yeast Cookery Elizabeth David, 2001-04-19 In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge. |
| cornell bread book: Classic Sourdoughs, Revised Ed Wood, Jean Wood, 2011-11-02 Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen. |
| cornell bread book: Dime-store Alchemy Charles Simic, Joseph Cornell, 2006 InDime-Store Alchemy, poet Charles Simic refects on the life and work of Joseph Cornell, the maverick surrealist who is one of America’s great artists. Simic’s spare prose is as enchanting and luminous as the mysterious boxes of found objects for which Cornell is justly renowned. In a work that is in various degrees biography, criticism, and sheer poetry, Simic tells the story of Cornell’s life and illuminates the hermetic mysteries of his extraordinary boxes–objects in which private obsessions were alchemically transformed into enduring works of art. Simic sees Cornell’s work as exemplifying a distinctively American aesthetic, open to the world, improvisatory, at once homemade and universal, modest and teasing and profound. Full of unexpected riches,Dime-Store Alchemyis both an entrancing meditation on the nature of art and a perfect introduction to a major American artist by one of his peers–a book that can be perused at length or dipped into at leisure again and again. |
| cornell bread book: Working Democracies Joan S. M. Meyers, 2022-06-15 In this inside look at worker cooperatives, Joan Meyers challenges long-held views and beliefs. From the outside, worker cooperatives all seem to offer alternatives to bad jobs and unequal treatment by giving workers democratic control and equitable ownership of their workplaces. Some contend, however, that such egalitarianism and self-management come at the cost of efficiency and stability, and are impractical in the long run. Working Democracies focuses on two worker cooperatives in business since the 1970s that transformed from small countercultural collectives into thriving multiracial and largely working-class firms. She shows how democratic worker ownership can provide stability and effective business management, but also shows that broad equality is not an inevitable outcome despite the best intentions of cooperative members. Working Democracies explores the interconnections between organizational structure and organizational culture under conditions of worker control, revealing not only the different effects of managerialism and participatory bureaucracy, but also how each bureaucratic variation is facilitated by how workers are defined by at each cooperative. Both bureaucratic variation and worker meanings are, she shows, are consequential for the reduction or reproduction of class, gender, and ethnoracial inequalities. Offering a behind the scenes comparative look at an often invisible type of workplace, Working Democracies serves as a guidebook for the future of worker cooperatives. |
| cornell bread book: Life Without Bread Christian Allen, Wolfgang Lutz, 2000 Based on more than 40 years of clinical research, this illuminating book unravels the mysteries of nutrition and shows how a low-carbohydrate/high protein diet can help prevent cancer, diabetes, heart disease, and obesity, as well as increase strength, endurance, and muscle mass. |
| cornell bread book: The Curious Cook Harold McGee, 1990 Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster |
| cornell bread book: Bread and Butter Tom McMakin, 2001-06-09 The story of the birth of Great Harvest Bread Co., Bread and Butter helps readers discover how, instead of living their life in service to a business, they can create a business in service to their life. |
| cornell bread book: Mad Honey Symposium Sally Wen Mao, 2014 Like Sylvia Plath's poems, these visionary poems are not only astute records of experience, they are themselves dazzling, verbal experiences. Worldly, wily, wise: Mad Honey Symposium is an extraordinary debut.-Terrance Hayes[Mad Honey Symposium] has all the delicacy of [Mao's] earlier writing-but now there's also a gritty, world-wise sense of humor that gives her work heavyweight swagger.-Dave EggersMad Honey Symposium buzzes with lush sound and sharp imagery, creating a vivid natural world that's constantly in flux. From Venus flytraps to mad honey eaters, badgers to empowered outsiders, Sally Wen Mao's poems inhabit the precarious space between the vulnerable and the ferocious-how thin that line is, how breakable-with wonder and verve.From Valentine for a Flytrap:.There's voltage in your flowers-mulch skeins, armory for cunning loves. Your mouth pins every sticky body, swallowing iridescence, digesting light. Venus, let me swim in your solarium. Venus, take me in your summer gown.Sally Wen Mao was born in Wuhan, China, and grew up in Boston and the Bay Area. She is a Kundiman fellow and 826 Valencia Young Author's Scholar. Her poetry is published or forthcoming in Colorado Review, Gulf Coast, Hayden's Ferry Review, Indiana Review, Passages North, Quarterly West, and West Branch, among others. She holds a BA from Carnegie Mellon University and an MFA from Cornell University, where she's currently a lecturer-- |
| cornell bread book: Cooks' Books L. Patrick Coyle, 1985 Traces the history of cookbooks, and describes important works on cooking, shopping, equipment selection, and food appreciation. |
在康奈尔大学 (Cornell University) 就读是种怎样的体验？ - 知乎
但这里就分享一个好玩的经历吧，这件事我觉得真心是Cornell这样的名校才能给我的，而且是我看完《阿拉伯的劳伦斯》后一直神往的地方，那就是我在读书期间获得了沙特阿拉伯政府全额奖 …
大家怎么看位于纽约市的 Cornell Tech（康奈尔科技校区）项目？
因为我在Cornell本部也读过，应该比较有发言权，我就来解释下这个事。Cornell一直因为它较偏僻的地理位置被诟病，所以Cornell长期以来都有在纽约的分校，而且分校和本部之间联系紧密。 …
常春藤、25所新常春藤、公立常春藤都是哪些学校？ - 知乎
康奈尔大学（Cornell University）#18; 新常春藤（25所） 范德堡大学（Vanderbilt University）#14; 圣路易斯华盛顿大学（Washington University in St. Louis）#16; 莱斯大 …
硕士毕业论文是深度学习相关，需要自己做数据集，但我做出来的 …
盲审的话有两个点可以毙掉你的论文： （1）自己做的数据集。一般算法创新需要在公开数据集上测试效果，如果需要特殊数据集，应该先在公开数据集上证明自己方法的有效性，然后再在自 …
如何评价英伟达发布的 Tesla V100 计算卡？ - 知乎
原文：Cornell University -> Cornell Virtual Workshop -> Understanding GPU Architecture -> GPU Example: Tesla V100. It's fine to have a general understanding of what graphics processing …
致久坐腰疼的年轻人——七年总结的办公久坐护腰指南
Oct 24, 2023 · 根据2:1的规律，每天仍有至少有6小时以上的坐姿时间，更何况996的老哥门，每天至少有8小时需要坐在椅子上。
在康奈尔大学 (Cornell University) 就读是种怎样的体验？ - 知乎
但这里就分享一个好玩的经历吧，这件事我觉得真心是Cornell这样的名校才能给我的，而且是我看完《阿拉伯的劳伦斯》后一直神往的地方，那就是我在读书期间获得了沙特阿拉伯政府全额奖 …
大家怎么看位于纽约市的 Cornell Tech（康奈尔科技校区）项目？ …
因为我在Cornell本部也读过，应该比较有发言权，我就来解释下这个事。Cornell一直因为它较偏僻的地理位置被诟病，所以Cornell长期以来都有在纽约的分校，而且分校和本部之间联系紧密。 …
常春藤、25所新常春藤、公立常春藤都是哪些学校？ - 知乎
康奈尔大学（Cornell University）#18; 新常春藤（25所） 范德堡大学（Vanderbilt University）#14; 圣路易斯华盛顿大学（Washington University in St. Louis）#16; 莱斯大学（Rice …
硕士毕业论文是深度学习相关，需要自己做数据集，但我做出来的 …
盲审的话有两个点可以毙掉你的论文： （1）自己做的数据集。一般算法创新需要在公开数据集上测试效果，如果需要特殊数据集，应该先在公开数据集上证明自己方法的有效性，然后再在自 …
如何评价英伟达发布的 Tesla V100 计算卡？ - 知乎
原文：Cornell University -> Cornell Virtual Workshop -> Understanding GPU Architecture -> GPU Example: Tesla V100. It's fine to have a general understanding of what graphics processing …
致久坐腰疼的年轻人——七年总结的办公久坐护腰指南
Oct 24, 2023 · 根据2:1的规律，每天仍有至少有6小时以上的坐姿时间，更何况996的老哥门，每天至少有8小时需要坐在椅子上。
