Contact us about this book

Xavier Barriga / María Jesús Callejo
Bread & Health

(Pan y salud)

Commercial Non-Fiction / Food & Drink / Lifestyle / Science

  • Published: 25/05/2017
  • ISBN: 9788416220656
  • 192 pages

All that you need to know about the preparation of bread and eating it healthily.    

Bread is a staple part of our diets, but frequently we don’t know how we should eat it, how to adapt it for people with food intolerances or about the energetic value it offers. In this book, take a journey through the world of bread and cereals: customs that involve bread; the nutritional value of each type of grain; how much bread should we eat according to our age and gender; clarifying the difference between celiac disease and other food disorders relating to gluten.
 
The authors also explain the different types of cereals, from age-old wheats like spelt or kamut®, to the so-called "pseudocereals" like quinoa, and how they differ in their nutritional value as well as which ones are suitable for celiacs. All this is illustrated and with delicious recipes for homemade bread. Because, above all, this book promotes the consumption of healthy and tasty bread: bread of a certain quality.

About the author

SPAIN – Xavier Barriga started working in the family bakery at the age of fourteen. Blown away by the craft of baking, he attended technical talks, demonstrations and courses. At 23, he became independent and travelled through France, Italy, Portugal and Denmark where he alternated working with an innovative form of training. In 2001, he launched Atecpan, a business dedicated to advising bakery businesses and in 2008 he opened his first Turris bakery in Barcelona, where artisanal bread for everyday life is sold. He won the Gourmand Prize in 2014 for his book Cocas y tortas.

 

SPAIN – María Jesús Callejo, a doctor in agricultural engineering from the Polytechnic University of Madrid, is the main professor of the Food Chemistry & Technology department there. She is a member of the Improve Plant Genetics group. Her teaching work focuses on food technology and engineering and the investigation into the development and quality control of new cereal-derived products.