Grist Mill Quick Loaf Breads is an excellent overview of milling history, the milling process, and health information about whole grains. The author, Patricia B. Mitchell, sings the praises of stone-ground whole grain flours, citing the fact that they have more flavor than "grocery store flour." "Chunky Apple Bran Bread," "'How 'Bout a Date' Bread," "Better Boston Brown Bread," and "Oat-Lemon Loaf" are a few of the recipes in this volume. (Oh, if the baker happens to have only "grocery store flour," the baked breads will still be delicious, just a little less "good-earthy" flavored.) These recipes are fun to make and soul-satisfying to eat. 117 numbered pages, 40 recipes, 44 research notes. This and other books by Patricia B. Mitchell were first written for museums and historic sites and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
Grist Mill Quick Loaf Breads is an excellent overview of milling history, the milling process, and health information about whole grains. The author, Patricia B. Mitchell, sings the praises of stone-ground whole grain flours, citing the fact that they have more flavor than "grocery store flour." "Chunky Apple Bran Bread," "'How 'Bout a Date' Bread," "Better Boston Brown Bread," and "Oat-Lemon Loaf" are a few of the recipes in this volume. (Oh, if the baker happens to have only "grocery store flour," the baked breads will still be delicious, just a little less "good-earthy" flavored.) These recipes are fun to make and soul-satisfying to eat. 117 numbered pages, 40 recipes, 44 research notes. This and other books by Patricia B. Mitchell were first written for museums and historic sites and their patrons. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. She carefully lists her references to make it easy for others to launch their own research. Since the 1980s Patricia Mitchell's work is a proven staple of American museum culture. Her readers love to share her ever-present sense of discovery. Her sales are approaching a million copies, and she is widely known by her web identity FoodHistory.com.
