ENGLISH

Bread: A Baker's Book of Techniques and Recipes

By Jeffrey Hamelman

Book information

Publisher
Wiley
Year
2012
ISBN
1118132718, 9781118132715
Language
english
Format
PDF
Filesize
34 MB (36034135 bytes)
Edition
2
Pages
496\514
Time added
2014-05-07 09:21:14

Description

An updated new edition of the essential resource for professionals and seasoned home bakersHailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished productsWritten by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of AmericaFully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

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