Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (Paperback, 2023)

Chapter 1. The fundamentals of bread making: the science of fermentation.- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania).- Chapter 3. Traditional breads in Bulgaria.- Chapter 4. Traditional Croatian breads, the "Peka".- Chapter 5. Traditional breads from Cyprus, the "Arkatena".- Chapter 6. Traditional breads from France.- Chapter 7. Traditional breads from Germany.- Chapter 8. Traditional Greek fermented bread, the?"Eftazymo".- Chapter 9.?Traditional Hungarian sourdough.- Chapter 10. Traditional Irish breads, the "dulse bread" and the "Barnbrack bread or Bairin Breac".- Chapter 11. Traditional Italian breads.- Chapter 12. Traditional Latvian sourdough rye bread.- Chapter 13. Traditional breads from Malta, the "Il-Hobza Maltija".- Chapter 14. Traditional Norwegian breads.- Chapter 15. Traditional Polish Breads.- Chapter 16. Traditional Portuguese breads, the "Broa" and the "Pao de Gimonde".- Chapter 17. Traditional Festive Romanian EasterBread, the "Pasca".- Chapter 18. Traditional Serbian bread, the "CIPOVKA".- Chapter 19. Traditional breads from Spain.- Chapter 20. Traditional Turkish breads, the "Tandir Ekmegi'".- Chapter 21. Traditional Ukranian bread making.