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Ireland Cooking Soda Bread. Video features EB editor and assistant chef, Michele Metych. While preparing classic Irish Soda Bread, Michele dives into the history of Irish soda bread and its importance to Irish culture.

Host: Myna Ishulutak - The season 6 premiere episode begins in Pangnirtung where Myna's family lives. It's always been a pleasure for her to come back here and experience a life style that is so different from Iqaluit's. When she gets there, she always first visits her family and great friend, Meeka, a revered Elder, educator and a healer. Myna asks Meeka to show the different ways to make bannock for the Ilinniq audience. It can be fried or baked either in the oven or with the qulliq using seal oil or Crisco oil. When Myna gets to Iqaluit she asks people from the Kitikmeot region to show her how they prepare bannock. Themes: bannock making, regional cultural diversity, evolution and how to adapt to new ways. Locations: Pangnirtung and Iqaluit, Nunavut, Canada.

Darryl Nepinak documents his mother as she teaches him and shares stories of how she learned how to make Bannock. A step by step way of teaching others about what Bannock is and how to make it.

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.

With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.

Hester se Brood, in Afrikaans, is set in a small town in the Little Karoo, where Hester van der Walt bakes bread in a woodfired oven for the local market in MacGregor.The book is inhabited by the spirit of the poets C.

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. This book provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.