Chelsea Green Publishing

Chelsea Green Blog

Alan Scott, Co-author of The Bread Builders, Dies

From the New York Times:

Alan Scott, whose blacksmith’s skill in using radiant heat led to a revival of the ancient craft of building brick ovens, allowing bakers to turn out bread with luxuriously moist interiors and crisp crusts, died Jan. 26 in Tasmania, Australia. He was 72.

The cause was congestive heart failure, said his daughter Lila Scott. Her father had returned to his native Australia several years ago after becoming ill, she said. Ms. Scott and her brother, Nicholas, now operate OvenCrafters, the company their father opened nearly 30 years ago in a large Victorian home in Petaluma, Calif.

Several thousand amateur bread bakers and thin-crust pizza makers now have backyard brick ovens, many with cathedral-like arches, that were built either by Mr. Scott, with Mr. Scott or according to specifications he laid out with his protégé Daniel Wing in their 1999 book, “The Bread Builders” (Chelsea Green Publishing).

More than a how-to manual, the book is also a meticulous treatise on the history of bread making and the physics of baking, with instructions, for example, on how long to let the dough rise. Mr. Scott, who held instructional workshops around the country, played a role in bringing brick ovens to hundreds of bakeries and restaurants as well.

For centuries, beginning before the Middle Ages, home cooking was done mostly on a family’s open hearth; villagers would share a single brick-oven bakery.

Mr. Scott “took oven designs that were hundreds of years old and refined them,” said Dick Bessey, who teaches oven-building at Kendall College in Chicago and at the San Francisco Baking Institute. Mr. Scott’s drawings, he said, “allowed virtually anybody to build an oven that would perform in a way that would equal the old communal ovens.”

Read the whole article here.


The Etymology of Stock and Broth

Question: When you make soup, do you start with stock or broth? Answer: It depends. Rachael Mamane answers that question and others in Mastering Stocks and Broths, the definitive and most comprehensive guide on stocks, broths, and how to prepare and use them. As a special treat to celebrate the book launch, we’ve got an excerpt […] Read More

How well do you know your charcuterie?

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later […] Read More

Chelsea Green Weekly for May 5, 2017

Ever wonder what your favorite Chelsea Green authors do between writing groundbreaking–both literally and figuratively–books? Here are the best links and resources for your weekend reading pleasure. Let’s start with The Alzheimer’s Antidote. The Alzheimer’s Antidote Amy Berger has been making the rounds on the health, wellness, and fitness circuit, explaining the theories behind her revolutionary […] Read More

Learn from Chelsea Green authors this summer at Sterling College

Each summer, the School of the New American Farmstead at Sterling College in Vermont offers continuing education designed specifically for “agrarians, culinarians, entrepreneurs, and lifelong learners.” Chelsea Green is proud to partner with this program so you can learn from our expert authors in a hands-on, experiential setting at Sterling’s farm and teaching kitchen. Be sure to read […] Read More

4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More
+1
Tweet
Share
Share
Pin