Bøker av Chris Young

This unique guide updated, expanded and completely revised. In 2011, the food and farming charity Sustain published Knead to Know - the Real Bread Campaign's ground-breaking book for budding bakery businesses before Grub Street took over publishing it worldwide. Much has changed in the years since. Bakers in the Campaign's network have racked up a wealth of knowledge and experience to share, and so Real Bread Campaign coordinator Chris Young has completely re-written the book to produce this revised and expanded edition Knead to Know...more. In his foreword, "Bread Matters", Real Bread Campaign and Scotland the Bread co-founder, Andrew Whitley, writes: "This is a remarkable book. Not only because knowhow springs from every page and transforms into practical wisdom before our eyes, but because it has been fermented by the desire t do good." At around double the length of the original book, the new edition is even more packed with information and advice for star-up bakery entrepreneurs on business planning, equipment, surplus reduction, marketing and more. It goes on to help guide bakers expanding their businesses, including moving to larger premises, taking on staff members and wellbeing. Sandwiched between these wholesome slices are tasty titbits from genuine artisan Real Bread bakeries of all types and sizes. While mainly aimed at microbakers in the UK, the new edition includes advice specifically for readers in Australia, Canada, Ireland, New Zealand and the USA, where the original edition was also devoured.

A lavishly illustrated celebration of green witchcraft—romance, mythology, and folklore that are sure to enchant your inner witch!

Chris Young adored his job as social worker, but thing fell apart when he was diagnosed with borderline personality disorder. And so, in search for a new purpose, Chris began a campaign called Walk a Mile in my Shoes. This is the story of one man's journey towards tackling the mental health stigma, one step at a time.

Baking bread is an ancient craft; kneading the dough to produce a loaf is a fulfilling experience. But in industrial production, and even in the modern kitchen, one important ingredient is often left out of bread making - time.