A collection of food historian and author Patricia B. Mitchell's quick-bread recipes, interspersed with information about the history of grist milling. 34 recipes; 30 research notes; 9,481 words.
"Grist Mill Quick Loaf Breads" is an excellent overview of milling history, the milling process, and health information about whole grains. The author 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 among the 34 fun-to-make and soul-satisfying-to-eat.recipes in this volume. (And if the baker happens to have only “grocery store flour,” the baked breads will still be delicious, just a little less “good-earthy” flavored.)
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. "Grist Mill Quick Loaf Breads" is an easy guide to delightful results from traditional grains emphasized at museums' gristmill sites, as well as from products found in a typical supermarket display. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's 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 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 among the 34 fun-to-make and soul-satisfying-to-eat.recipes in this volume. (And if the baker happens to have only “grocery store flour,” the baked breads will still be delicious, just a little less “good-earthy” flavored.)
This and other books by Patricia B. Mitchell were first written for museums and their patrons, and are now available as Kindle editions. Each of her books summarizes a food history topic, using quotations and anecdotes to both entertain and inform. "Grist Mill Quick Loaf Breads" is an easy guide to delightful results from traditional grains emphasized at museums' gristmill sites, as well as from products found in a typical supermarket display. She carefully lists her references to make it easy for others to launch their own research.
Since the 1980's 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.
