Golly Gum Drops
Take a delectable journey through the religious history of chocolate-a real treat!
Explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today.
With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as:
An introduction to making real chocolate truffles for aspiring chocolatiers.
Jess has broken up with Fred, though she is quietly waiting for Fred to come to her door, begging to get back together again. But is that really the sort of thing that Fred would do? He has said himself that he has no backbone...Meanwhile, a gorgeous boy has moved in next door and, to Jess's mingled horror and delight, is making it very, very obvious that he would like to be a lot closer than next door...Surely, now, Fred will be driven in a fit of jealousy to sweep Jess back off her feet? Won't he? Full of Sue Limb's very funny take on teenage life and problems, fans of Girl, 15 will be thrilled to have a new Fred and Jess story.
Wheat has a long history of serving as an important food crop to mankind. Especially in the Northern Hemisphere, it has been appreciated as a major source of energy through its carbohydrates, and in more recent times for its supply of valuable proteins. This combination of carbohydrates and proteins gives wheat its unique properties for making breads of different kinds of tastes. During the course of history, the quality of wheat has improved steadÂ ily, undoubtedly for a long time by accident, and for reasons little underÂ stood. Over the last 150 years our knowledge has increased on farming and crop husbandry, on bringing about improvements through goal-oriented plant breeding, and on milling and baking technology, leading to the standards that we enjoy today. This process will certainly continue as our knowledge of the genetic reservoir of wheat species increases. The European Cereal Atlas Foundation (ECAF) maintains the aim of inÂ creasing and disseminating knowledge about cereal crops. Within that scope ECAF has decided to publish a book on the history of bread wheat in Europe, the development of associated bread-making technology, and the breeding of bread wheats during the twentieth century. As ECAF is a Dutch foundation, its Board is particularly pleased to have found three Dutch scientists willing to contribute to this volume. Two of them have served wheat science in the Netherlands for their entire scientific careers, spanning a period starting around 1955 and lasting for several decades of very productive wheat science development.
TRUE CRIME DOESN'T PAY...TAXES.
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