Johnathan wells (20 risultati)

paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condizione: New.

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Soft cover. Condizione: Very Good+. Condizione sovraccoperta: None Issued. VG+/1st editiom paperback. With a fresh take on social dynamics in the antebellum South, Jonathan Daniel Wells contest the popular idea that the Old South was a region of essentially tow classes (planters and slaves) until after the Civil War. Rather than simply pitting a backward, slave-labor, agrarian South against a progressive, free-labor, industrial North Wells argues that the Civil War reflected a more complex interplay of economic and cultural values. Book Condition is Very Good+; never read, clean, tight, uncrease cover. 320 pages, illustrations, tables, notes. Appendix: Commericial and Professional Occupations based on 1850 and 1860 U.S. Census Catagories. Enclosed in an acid free document bag for storage. I can have this in the mail to you tomorrow. BASM.…

Condizione: New.

Condizione: New.

Paperback. Condizione: new. Paperback. Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empire, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine-tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step-by-step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten-free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves. Explore bread's epic journey from ancient grain gruels to modern artisanal loaves, blending history, science, and step-by-step recipes for bakers of all levels. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condizione: new. Paperback. The Cheese Files invites you on a richly detailed expedition that traces cheese from its accidental Neolithic beginnings to its vibrant place on tables worldwide today. You will follow the curd through ancient Mesopotamia and Egypt, discover how Greek and Roman myths elevated cheese to ambrosia, and see how monastic cellars preserved and refined the craft during the Dark Ages. Each chapter builds a vivid picture of how geography, trade, and tradition shaped the incredible diversity of cheese we know now, turning a simple preservation method into a cultural cornerstone. As you move beyond history, the book demystifies the science and art of cheesemaking, explaining the roles of milk, cultures, rennet, and aging in clear, approachable terms. You will learn to distinguish between bloomy rind, washed rind, blue veined, fresh, semi-hard, and hard cheeses, understanding what gives each its unique texture, aroma, and flavor. This knowledge transforms every bite into an informed experience, letting you appreciate the subtle craft behind a wedge of Gruyere or the bold punch of a Roquefort. Interwoven with the historical and technical narrative are dozens of tested recipes that let you taste the past and present in your own kitchen. From simple farmer's cheese and classic Caprese salad to indulgent baked Brie, hearty Tartiflette, and the ultimate macaroni and cheese, each dish is designed to highlight a specific cheese family. You will also find step-by-step guides for making fresh Ricotta, stretching Mozzarella, whipping a Feta dip, and mastering a cheese souffle, turning theory into delicious, hands-on practice. The book then guides you through the joy of sharing cheese, covering the principles of pairing with wine, beer, cider, and spirits, and showing how to build a balanced, beautiful cheese board. You will learn how to select cheeses by texture, milk type, and intensity, arrange them for visual appeal, and choose accompaniments that complement or contrast without overwhelming. Practical tips on cutting, serving at the right temperature, and storing cheese ensure that every serving is at its peak flavor and aroma. Finally, The Cheese Files equips you to continue your own exploration with confidence. You will discover how to taste cheese like an expert, using sight, smell, touch, and palate to unlock layers of nuance, and how to navigate the cheese counter, ask the right questions, and store your selections properly at home. Whether you are a curious newcomer or a seasoned aficionado, this book deepens your appreciation, expands your repertoire, and inspires you to savor, cook, and celebrate the endless world of cheese. The Cheese Files explores cheese's journey from Neolithic origins to modern tables, covering history, science, varieties, and tested recipes that let readers taste and appreciate cheese's cultural and culinary heritage. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The Cheese Files invites you on a richly detailed expedition that traces cheese from its accidental Neolithic beginnings to its vibrant place on tables worldwide today. You will follow the curd through ancient Mesopotamia and Egypt, discover how Greek and Roman myths elevated cheese to ambrosia, and see how monastic cellars preserved and refined the craft during the Dark Ages. Each chapter builds a vivid picture of how geography, trade, and tradition shaped the incredible diversity of cheese we know now, turning a simple preservation method into a cultural cornerstone. As you move beyond history, the book demystifies the science and art of cheesemaking, explaining the roles of milk, cultures, rennet, and aging in clear, approachable terms. You will learn to distinguish between bloomy rind, washed rind, blue veined, fresh, semi¿hard, and hard cheeses, understanding what gives each its unique texture, aroma, and flavor. This knowledge transforms every bite into an informed experience, letting you appreciate the subtle craft behind a wedge of Gruyère or the bold punch of a Roquefort. Interwoven with the historical and technical narrative are dozens of tested recipes that let you taste the past and present in your own kitchen. From simple farmer's cheese and classic Caprese salad to indulgent baked Brie, hearty Tartiflette, and the ultimate macaroni and cheese, each dish is designed to highlight a specific cheese family. You will also find step¿by¿step guides for making fresh Ricotta, stretching Mozzarella, whipping a Feta dip, and mastering a cheese soufflé, turning theory into delicious, hands¿on practice. The book then guides you through the joy of sharing cheese, covering the principles of pairing with wine, beer, cider, and spirits, and showing how to build a balanced, beautiful cheese board. You will learn how to select cheeses by texture, milk type, and intensity, arrange them for visual appeal, and choose accompaniments that complement or contrast without overwhelming. Practical tips on cutting, serving at the right temperature, and storing cheese ensure that every serving is at its peak flavor and aroma. Finally, The Cheese Files equips you to continue your own exploration with confidence. You will discover how to taste cheese like an expert, using sight, smell, touch, and palate to unlock layers of nuance, and how to navigate the cheese counter, ask the right questions, and store your selections properly at home. Whether you are a curious newcomer or a seasoned aficionado, this book deepens your appreciation, expands your repertoire, and inspires you to savor, cook, and celebrate the endless world of cheese.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empire, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine¿tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step¿by¿step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten¿free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves.…

Paperback. Condizione: new. Paperback. Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empire, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine-tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step-by-step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten-free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves. Explore bread's epic journey from ancient grain gruels to modern artisanal loaves, blending history, science, and step-by-step recipes for bakers of all levels. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condizione: new. Paperback. The Cheese Files invites you on a richly detailed expedition that traces cheese from its accidental Neolithic beginnings to its vibrant place on tables worldwide today. You will follow the curd through ancient Mesopotamia and Egypt, discover how Greek and Roman myths elevated cheese to ambrosia, and see how monastic cellars preserved and refined the craft during the Dark Ages. Each chapter builds a vivid picture of how geography, trade, and tradition shaped the incredible diversity of cheese we know now, turning a simple preservation method into a cultural cornerstone. As you move beyond history, the book demystifies the science and art of cheesemaking, explaining the roles of milk, cultures, rennet, and aging in clear, approachable terms. You will learn to distinguish between bloomy rind, washed rind, blue veined, fresh, semi-hard, and hard cheeses, understanding what gives each its unique texture, aroma, and flavor. This knowledge transforms every bite into an informed experience, letting you appreciate the subtle craft behind a wedge of Gruyere or the bold punch of a Roquefort. Interwoven with the historical and technical narrative are dozens of tested recipes that let you taste the past and present in your own kitchen. From simple farmer's cheese and classic Caprese salad to indulgent baked Brie, hearty Tartiflette, and the ultimate macaroni and cheese, each dish is designed to highlight a specific cheese family. You will also find step-by-step guides for making fresh Ricotta, stretching Mozzarella, whipping a Feta dip, and mastering a cheese souffle, turning theory into delicious, hands-on practice. The book then guides you through the joy of sharing cheese, covering the principles of pairing with wine, beer, cider, and spirits, and showing how to build a balanced, beautiful cheese board. You will learn how to select cheeses by texture, milk type, and intensity, arrange them for visual appeal, and choose accompaniments that complement or contrast without overwhelming. Practical tips on cutting, serving at the right temperature, and storing cheese ensure that every serving is at its peak flavor and aroma. Finally, The Cheese Files equips you to continue your own exploration with confidence. You will discover how to taste cheese like an expert, using sight, smell, touch, and palate to unlock layers of nuance, and how to navigate the cheese counter, ask the right questions, and store your selections properly at home. Whether you are a curious newcomer or a seasoned aficionado, this book deepens your appreciation, expands your repertoire, and inspires you to savor, cook, and celebrate the endless world of cheese. The Cheese Files explores cheese's journey from Neolithic origins to modern tables, covering history, science, varieties, and tested recipes that let readers taste and appreciate cheese's cultural and culinary heritage. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condizione: new. Paperback. Bread: Its History And Recipes invites you on a sweeping journey from the earliest grain gruels of prehistory to the artisanal loaves warming modern kitchen counters. You will discover how ancient Egyptians stumbled upon leavened bread, how Roman engineers built massive mills to feed an empire, and how medieval guilds shaped the very loaves that sustained peasants and kings alike. Each chapter reveals the cultural, political, and technological forces that turned a simple mixture of flour and water into a symbol of community, ritual, and survival across continents and centuries.Beyond the fascinating narrative, the book equips you with the science behind every rise and crust. You will learn how gluten forms, why hydration matters, and how yeast, sourdough, and chemical leaveners each create distinct textures and flavours. Clear explanations of protein content, ash levels, and extraction rates demystify flour selection, while detailed sections on water, salt, fats, and sugars show how to fine-tune dough for everything from a tender brioche to a dense rye loaf.Armed with this knowledge, you will move into the kitchen with confidence. Step-by-step recipes guide you through mastering a basic white sandwich loaf, shaping a classic baguette, nurturing a sourdough starter, and baking enriched breads like challah and panettone. You will also explore flatbreads from around the world-pita, naan, tortillas, and focaccia-as well as quick breads, soda breads, and gluten-free alternatives, each presented with precise measurements, troubleshooting tips, and techniques that build skill with every bake.The book celebrates the diversity of global bread traditions while honoring the timeless joy of handcrafted loaves. You will experience the satisfaction of watching dough double in volume, the aroma of a crust caramelizing in a hot oven, and the pleasure of slicing into a loaf you made from scratch. Whether you are a curious historian, an aspiring baker, or simply someone who loves the smell of fresh bread, this volume offers both a deep appreciation of bread's past and a practical path to creating your own delicious loaves. Explore bread's epic journey from ancient grain gruels to modern artisanal loaves, blending history, science, and step-by-step recipes for bakers of all levels. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condizione: new. Paperback. The Cheese Files invites you on a richly detailed expedition that traces cheese from its accidental Neolithic beginnings to its vibrant place on tables worldwide today. You will follow the curd through ancient Mesopotamia and Egypt, discover how Greek and Roman myths elevated cheese to ambrosia, and see how monastic cellars preserved and refined the craft during the Dark Ages. Each chapter builds a vivid picture of how geography, trade, and tradition shaped the incredible diversity of cheese we know now, turning a simple preservation method into a cultural cornerstone. As you move beyond history, the book demystifies the science and art of cheesemaking, explaining the roles of milk, cultures, rennet, and aging in clear, approachable terms. You will learn to distinguish between bloomy rind, washed rind, blue veined, fresh, semi-hard, and hard cheeses, understanding what gives each its unique texture, aroma, and flavor. This knowledge transforms every bite into an informed experience, letting you appreciate the subtle craft behind a wedge of Gruyere or the bold punch of a Roquefort. Interwoven with the historical and technical narrative are dozens of tested recipes that let you taste the past and present in your own kitchen. From simple farmer's cheese and classic Caprese salad to indulgent baked Brie, hearty Tartiflette, and the ultimate macaroni and cheese, each dish is designed to highlight a specific cheese family. You will also find step-by-step guides for making fresh Ricotta, stretching Mozzarella, whipping a Feta dip, and mastering a cheese souffle, turning theory into delicious, hands-on practice. The book then guides you through the joy of sharing cheese, covering the principles of pairing with wine, beer, cider, and spirits, and showing how to build a balanced, beautiful cheese board. You will learn how to select cheeses by texture, milk type, and intensity, arrange them for visual appeal, and choose accompaniments that complement or contrast without overwhelming. Practical tips on cutting, serving at the right temperature, and storing cheese ensure that every serving is at its peak flavor and aroma. Finally, The Cheese Files equips you to continue your own exploration with confidence. You will discover how to taste cheese like an expert, using sight, smell, touch, and palate to unlock layers of nuance, and how to navigate the cheese counter, ask the right questions, and store your selections properly at home. Whether you are a curious newcomer or a seasoned aficionado, this book deepens your appreciation, expands your repertoire, and inspires you to savor, cook, and celebrate the endless world of cheese. The Cheese Files explores cheese's journey from Neolithic origins to modern tables, covering history, science, varieties, and tested recipes that let readers taste and appreciate cheese's cultural and culinary heritage. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. Bread | Johnathan Wells | Taschenbuch | Englisch | 2026 | Ephyia Publishing | EAN 9798256033002 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Taschenbuch. Condizione: Neu. The Cheese Files | The History and Recipes of Cheese | Johnathan Wells | Taschenbuch | Englisch | 2026 | Ephyia Publishing | EAN 9798256040901 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.…