Nicer tables episode II (#111)

* Make headrow in tables bold

* Simplify tables markup

- Markup is definitely simpler.
- Will not be built separately in a pdf anymore.
- Fixed some typo as well
- Relatively coherent look
- Can be better, some sizes are relatively arbitrary

* Remove horizontal separation inside tables

Not very nice if you ask me..

* Fix some tables for the ebook

The alignement trick to have nicely alignment on = sign or on unit (g)
used broke the html. Reverting to a less optimal version on pdf while
not breaking the html.

* Simplify table for html output

* Revert "Simplify table for html output"

This reverts commit f85d65adb7.

* Revert pancake table

This way it builds ebook correctly.

book/flour-types/flour-types.tex

@@ -12,13 +12,14 @@ activated. The whitest flour you can get is mostly just the starch part of the s
 Depending on which layers are still present, names are used to describe the
 type of flour.
 
-\begin{figure}[!htb]
+\begin{table}[!htb]
     \begin{center}
-        \includegraphics{tables/table-flour-types.pdf}
+        \input{tables/table-flour-types.tex}
         \label{tab:flour-types-comparison}
-        \caption{A comparison of how different types of wheat flour are labelled in different countries}
+        \caption{A comparison of how different types of wheat flour are
+        labelled in different countries.}
     \end{center}
-\end{figure}
+\end{table}
 
 In Germany, the ash content is used to describe the flours. The lab will burn
 100 grams of flour in the oven. Then afterwards the remaining ash is extracted
@@ -49,12 +50,13 @@ described. For no/low gluten flour your main focus is managing acidity. You do n
 want the final bread to be too sour. You do not have to worry about the gluten
 degradation, removing a huge headache from the equation.
 
-\begin{figure}[!htb]
+\begin{table}[!htb]
     \begin{center}
-        \includegraphics{tables/table-grains-bread-making-process.pdf}
-        \caption{An overview of different grain types and the steps involved in the respective bread making process}
+        \input{tables/table-grains-bread-making-process.tex}
+        \caption{An overview of different grain types and the steps involved
+        in the respective bread making process}
     \end{center}
-\end{figure}
+\end{table}
 
 As gluten has a special role, the rest of this chapter is dedicated to having a
 closer look at different gluten flours and how to distinguish them. Spelt
@@ -102,13 +104,14 @@ product out of a high W flour you will need to have a long fermentation period.
 The long fermentation period also means that your microbes will enrich
 your dough with more flavor.
 
-\begin{figure}[!htb]
+\begin{table}[!htb]
     \begin{center}
-        \includegraphics{tables/table-overview-w-values.pdf}
-        \caption{An overview of different levels of W values and the respective hydrations and fermentation times}
+        \input{tables/table-overview-w-values.tex}
+        \caption{An overview of different levels of W values and the
+        respective hydrations and fermentation times}
         \label{tab:w-value}
     \end{center}
-\end{figure}
+\end{table}
 
 Generally, when aiming to
 bake free standing sourdough bread, aim for a higher protein content. If the