In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created.


Everything has a history, but food history is special because it tells us so much about our culture and society, from the role of bread in the birth of human civilisation to the invention of the wedding cake, the creation of the whisk, or the purpose of the fish heads in a star-gazy pie. Food history encompasses it all.


When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection. This is not always the case. Sometimes things have to become simpler, knowledge is lost and skills are forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are often worth trying out (and mentions a few that should perhaps be left in the past).


The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

About the Author
Dr Neil Buttery is a chef, restaurateur and food historian. His writing can be found on his long-running blog British Food: A History and heard on podcasts The British Food History Podcast and A is for Apple: an Encyclopaedia of Food & Drink. He regularly features in the media and has appeared on Radio Four's The Food Programme. He is the resident food historian on Channel 5's The Wonderful World of Cakes. He has won two awards from the Guild of Food Writers.

Reviews
Knead to Know provides a wonderful insight into the evolution of baking, in delectable bite-sized morsels. From the science of yeast to the origins of the Simnel cake, Dr Buttery expertly guides the reader through the history of bread, cakes, pies and puddings in his captivating manner. -- Sam Bilton, food historian and author of The Philosophy of Chocolate
Always a meticulous researcher, Neil's combination of practical experience and genuine joy always brings wonderful results. -- Annie Gray, author of At Christmas We Feast and The Greedy Queen
An informative and highly entertaining history of baking, leavened with fun facts and appetising anecdotes. If you don't know your crumbles from your cobblers this book is for you. A vital read for all bakers. -- Ivan Day, food historian
From the 'anatomy of a grain' to the 'miracle of yeast' and every conceivable story in between on the history of dough, Neil Buttery's book Knead to Know is a joyful journey. This is a book to languorously bury yourself in with a pot of tea or to dip in and out of on a whim. Glorious! * Paula McIntyre, food writer *
There's plenty to delight and discover in the full-flavoured combination of historical and practical food knowledge. * BBC History Magazine *
A charming mix of science, social history, personal stories and contemporary connections made with the historic ... a stimulating book of enthusiasms, characters, incremental evolutions, inspired innovations and happy accidents written in a friendly, accessible tone. * Country Life *



Book Information
ISBN 9781837731213
Author Neil Buttery
Format Hardback
Page Count 256
Imprint Icon Books
Publisher Icon Books