Improve typography (#120)

* Add unbreakable space before a reference or a citation

avoids ref to be put on next line or page...

* Add unbreakable space between I and verb

* Remove spacing before footnotes

Also moved it before the final sentence dots in many cases... might need
a review of what is best.  But this is a safe default choice from an
esthetic point of view.

* Improve footnotes and punctuations

Reverse order/kerning especially with sans-serif version.

* Remove manual enumerate

* Fix wording in a citation.

Reads better that way and is shorter.

* Use emph instead of italics

1) Markup semantic not style
2) Will deal with various level of empahasis
3) Was a mix of \it and \textit

* Fix usage of quotes

Also replaced some of then by \emph as it is (IMHO) more visually
pleasant.

* Captitalize before reference

* Correct dashes length

see here:
https://www.merriam-webster.com/words-at-play/em-dash-en-dash-how-to-use

* Remove space before label and homogenize caption

Apparently it can create a wrong reference, if notthing else shuts
texcheck up and cost nothing... so let's do it.

While at it adding a dot at the end of each caption.

* Add missing empty line before signature in preface

* Add a static checker target to makefile

Shall help prevent adding mistakes in new versions

book/storing-bread/storing-bread.tex

@@ -7,7 +7,7 @@ time.
     \begin{center}
         \input{tables/table-storing-bread-overview.tex}
         \caption{A table visualizing the advantages and disadvantages
-        of different bread storing options.}
+        of different bread storing options.}%
         \label{table:bread-storage}
     \end{center}
 \end{table}
@@ -21,20 +21,19 @@ downwards.
 
 This method works great if you want to eat
 your bread within a day. The crust stays
-crisp and does not become soft. \footnote{
-  The higher the humidity in your room, the faster
-  the crust will become soft.
-}. The biggest downside to this method is that
+crisp and does not become soft\footnote{The higher the humidity in your room,
+    the faster the crust will become soft.}.
+The biggest downside to this method is that
 the bread becomes hard quickly. As time progresses,
 more and more water evaporates from your dough's
 crumb. Ultimately, the bread will become very hard
 and impossible to eat. The more water you use
 to make the bread, the longer the bread stays good.
-A low-hydration recipe can dry out after 1-2 days;
-a high-hydration bread needs 3-4 days to dry out.
+A low-hydration recipe can dry out after 1--2 days;
+a high-hydration bread needs 3--4 days to dry out.
 
 Once your bread has dried out, you can run it under
-tap water for around 10 to 15 seconds. 
+tap water for around 10 to 15 seconds.
 This water bath allows the
 crumb's starch to absorb a lot of water. Proceed and
 bake your bread again in the oven. The resulting loaf
@@ -43,16 +42,16 @@ will be almost as good as new again.
 Another option for dried-out bread is to use it
 to make breadcrumbs. These bread crumbs can be mixed
 into subsequent loaves. They can also be used as
-base ingredients for other recipes such as "Knödel".\footnote{
-  Knödel is an Austrian dish that uses old bread as a basis.
+base ingredients for other recipes such as \emph{Knödel}\footnote{\emph{Knödel} is an
+    Austrian dish that uses old bread as a basis.
   Breadcrumbs and day-old bread are mixed with eggs, and sometimes
   spinach or ham are added. The batter is then boiled in salty water.
-}
+}.
 
 \section{Room temperature in a container}
 
 Just like the previous option, you can also store your
-bread inside a container. This could be a paper bag, 
+bread inside a container. This could be a paper bag,
 a plastic bag, or a bread storage box. The paper bag and
 most bread boxes are not fully sealed. They allow some of
 the air to diffuse out of the container. This means that
@@ -82,7 +81,7 @@ inhibitor.
 In my own experience storing bread inside the fridge
 works well as long as you use a sealed container. Some
 sources say that the bread dries out inside of the
-fridge \cite{storing+bread}. Supposedly the fridge
+fridge~\cite{storing+bread}. Supposedly the fridge
 encourages liquid from the crumb to migrate to the bread's surface.
 
 In my experience though, the trick is to use a sealable
@@ -110,5 +109,5 @@ or bake them in the oven until they have the crispness
 that you like.
 
 This option is great for very long-term storage. Personally
-I like having a few slices of bread frozen as an emergency
-backup when I have had no time to bake.
+I~like having a few slices of bread frozen as an emergency
+backup when I~have had no time to bake.