This book introduces the bread, cereals, and potato food group, explains the sources of breads and cereals, and describes the many forms of this food group.

Gregg Wallace discovers how one of Britain's largest bakeries makes up to one and a half million loaves of bread each week. Following the production of one of the UK's favorite loaves, he learns how it is possible to bake 4,000 loaves at once and how a machine can bag a loaf of bread in midair. Cherry Healey takes us inside one of the largest flour mills in the UK to see how the perfect flour is made and reveals the science to storing bread at home....

Using illustrations that show the diversity in Native America and spare poetic text that emphasizes fry bread in terms of provenance, this volume tells the story of a post-colonial food that is a shared tradition for Native American families all across the North American continent. Includes a recipe and an extensive author note that delves into the social ways, foodways, and politics of America's 573 recognized tribes.

A baker loses his daughter but gains a bakery in the grand city of Milano after meeting a determined nobleman, in a tale that explains the origin of the the name "panettone"--a traditional sweet bread of Italy.

Presents a day in the life of a loaf of bread that is baked early in the morning and enjoyed slice by slice by the baker and his wife as well as their son, a dog, ducks, fish, birds, and finally a tiny mouse that nibbles up the last crumbs.

A baker, tired of the long, gray, chilly days of winter, bakes a huge sun-shaped loaf of bread which cheers everyone up so much, they wake up the real sun.