Add list of table and list of figures (#178)

* 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

* Increase numwidth in list of figures

Prevents over-run of figure number and text

book/bread-types/bread-types.tex

@@ -10,8 +10,8 @@ be exactly the type of bread you should consider.
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-overview-bread-types.tex}
-        \caption{An overview of different bread types and their respective
-        complexity.}%
+        \caption[Different bread types]{An overview of different bread types
+            and their respective complexity.}%
         \label{tab:bread-types-comparison}
     \end{center}
 \end{table}
@@ -23,10 +23,10 @@ To make a flatbread no oven is required; all you need is a stove.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{sourdough-stove}
-  \caption{An einkorn flatbread made directly over fire. This
-  is part of a video where I~was trying to reproduce sourdough
-  recipes of our ancestors. I~called the recipe ``cave bread''. Some viewers
-  pointed out that probably not all our ancestors lived in caves.}
+  \caption[Einkorn done on open fire]{An einkorn flatbread made directly over
+      fire. This is part of a video where I~was trying to reproduce sourdough
+      recipes of our ancestors. I~called the recipe ``cave bread''. Some
+      viewers pointed out that probably not all our ancestors lived in caves.}
 \end{figure}
 
 This type of bread is super simple to make as you can skip
@@ -57,8 +57,9 @@ an oven.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
-  \caption{A freestanding bread and a wheat loaf pan bread. Both of them
-  received a small incision before baking which helps to control how they open up.}%
+  \caption[Freestanding bread and pan bread]{A freestanding bread and a wheat
+      loaf pan bread. Both of them received a small incision before baking
+      which helps to control how they open up.}%
   \label{fig:free-standing-loaf-pan}
 \end{figure}
 
@@ -128,9 +129,9 @@ and tools are required.
 \begin{figure}[!htb]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
-  \caption{A freestanding sourdough bread. Note the incision known as an
-      \emph{ear} and the oven spring clearly
-  distinguish this type of bread from flatbread and loaf pan bread.}
+  \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
+      the incision known as an \emph{ear} and the oven spring clearly
+      distinguish this type of bread from flatbread and loaf pan bread.}
 \end{center}
 \end{figure}
 
@@ -168,8 +169,9 @@ any flour, including gluten-free options.
 \begin{figure}[!htb]
 \begin{center}
   \input{figures/fig-process-flat-bread.tex}
-  \caption{The process of making a flatbread is very simple, requiring very little effort. This
-  type of bread is especially handy for busy bakers.}%
+  \caption[Flat bread process]{The process of making a flatbread is very
+      simple, requiring very little effort. This type of bread is especially
+      handy for busy bakers.}%
   \label{fig:flat-bread-process}
 \end{center}
 \end{figure}
@@ -186,11 +188,12 @@ between two options:
 \begin{table}[!htb]
     \begin{center}
         \input{tables/table-flat-bread-pancake-recipe.tex}
-        \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe
-            for 1 person. Multiply the ingredients to increase portion size.
-            Refer to the Section~\ref{section:bakers-math}
+        \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
+            Multiply the ingredients to increase portion size.  Refer to the
+            Section~\ref{section:bakers-math}
             ``\nameref{section:bakers-math}'' to learn how to understand and
-            use the percentages properly.}
+            use the percentages properly.}%
+            \label{tab:flat-bread-ingredients}
     \end{center}
 \end{table}
 
@@ -204,10 +207,10 @@ using warm water.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
-  \caption{A flatbread made with purely wheat flour. The dough is drier
-  at around \qty{60}{\percent} hydration. The drier dough is a little harder
-  to mix. As wheat contains more gluten, the dough puffs up during
-  the baking process.}
+  \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
+      dough is drier at around \qty{60}{\percent} hydration. The drier dough
+      is a little harder to mix. As wheat contains more gluten, the dough
+      puffs up during the baking process.}
 \end{center}
 \end{figure}
 
@@ -233,8 +236,9 @@ it is ready.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
-  \caption{An Ethiopian woman baking an \emph{injera} made using teff flour.
-  The image has been provided by Charliefleurene via Wikipedia.}
+  \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
+      made using teff flour.  The image has been provided by Charliefleurene
+      via Wikipedia.}
 \end{center}
 \end{figure}
 
@@ -267,9 +271,9 @@ state of my doughs.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
-  \caption{A sourdough pancake made with teff flour. The pockets come from
-  evaporated water and \ch{CO2} created by the microbes.
-  The image has been provided by Lukasz Nowak via Wikipedia.}
+  \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
+      The pockets come from evaporated water and \ch{CO2} created by the
+      microbes.  The image has been provided by Lukasz Nowak via Wikipedia.}
 \end{center}
 \end{figure}
 
@@ -305,10 +309,10 @@ like.
 \begin{figure}[htb!]
 \begin{center}
   \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
-  \caption{The crumb of a flatbread made with einkorn as flour. Einkorn
-  is very low in gluten and thus does not trap as much \ch{CO2} as a wheat based
-  dough. To make the dough fluffier use more water or consider adding
-  more wheat to the mix of your dough.}
+  \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
+      Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
+      a wheat based dough. To make the dough fluffier use more water or
+      consider adding more wheat to the mix of your dough.}
 \end{center}
 \end{figure}