Barges & Bread
Canals & Grain to Bread and Baking
by Di Murrell
Paperback (Published)
(August 2017)
ISBN: 9781909248519
5.47 x 8.46 inches
Price: $24.00
In stock
UK Winner of the 2018 ‘Culinary History’ Category of the Gourmand World Cookbook Awards Di Murrell knows the waterways of Britain back to front, and she has first hand experience of how grain was moved by barge to the mills along the banks of the Thames. The author and husband Tam Murrell spent many years afloat on barges, bringing up their sons.They worked a pair of canal boats, loading up with barrels of lime pulp which they transported from the London docks to the wharf in Hemel Hempstead belonging to Rose & Sons, for Rose’s Lime Cordial. They made many trips with heavy loads like sand, grain, coal or lime, and Di learnt the value of slow cooking. For several years, they carried grain from Tilbury Docks on the river Thames to Coxes mill on the river Wey. The book is a history of watermen, lightermen and dockers, and a recipe book for bread. From parched grain and flatbreads to Ezekiel bread, and the bread we eat today, this is a book for the boating enthusiast, and the home baker.
"Intro
Title Page
Dedication
Contents
Preface
Introduction
Chapter One: A Word about Bread
Chapter Two: A Population of Farmers
Chapter Three: London and the Thames
Chapter Four: The Trading Thames
Chapter Five: The Making of Modern England
Chapter Six: The Developing River
Chapter Seven: Grain to London from the West
Chapter Eight: The Plague and the Fire
Chapter Nine: All Change
Chapter Ten: All Systems Go
Chapter Eleven: Everything's Happening
Chapter Twelve: Steam, Tugs and Sailing Barges
Chapter Thirteen: Life on the Barges
Chapter Fourteen: My Intrepid Story Chapter Fifteen: A Proper Loaf of BreadList of illustrations
Bibliography
Alphabetical Index of Recipes
Index
Copyright
"
- By (author) Di Murrell
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