Make each chapter introduction stand out (#179)

* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Make each chapter introduction stand out

Not written for each chapter yet, but checking if that is something we
want.

* Increase numwidth in list of figures

Prevents over-run of figure number and text

* Use semibold in chapters intro

Looks like a good compromise for now.

* Add comments

* Add color coding to flow charts

This will hopefully allow easier reading by identifying start and end
point more easily

book/non-wheat-sourdough/non-wheat-sourdough.tex

@@ -1,11 +1,4 @@
-\begin{figure}[!htb]
-  \includegraphics[width=\textwidth]{final-bread}
-  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
-      The rye bread is not scored. The crust typically cracks open during
-      baking.}%
-  \label{fig:non-wheat-final-bread}
-\end{figure}
-
+\begin{quoting}
 In this chapter you will learn how to make a basic sourdough bread
 using non-wheat flour. This includes all flour except spelt.
 The key difference between wheat and non-wheat flour is
@@ -13,6 +6,15 @@ the quantity of gluten. Wheat and spelt feature a high amount
 of gluten. The non-wheat flours do not. In the case of rye flour,
 sugars called pentosans prevent gluten bonds from properly
 forming~\cite{rye+pentosans}.
+\end{quoting}
+
+\begin{figure}[!htb]
+  \includegraphics[width=\textwidth]{final-bread}
+  \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
+      The rye bread is not scored. The crust typically cracks open during
+      baking.}%
+  \label{fig:non-wheat-final-bread}
+\end{figure}
 
 For these flours including rye, emmer, and einkorn, no gluten
 development has to be done. This means there is no kneading,