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Bread : A Baker’s Book of Techniques and Recipes
by Jeffrey Hamelman

Summary: An updated new edition of the essential resource for professionals and seasoned home bakers Hailed 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 products * Written 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 America * Fully 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. show more

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Product details Format Hardback | 496 pages Dimensions 195 x 238 x 29mm | 1,220g Publication date 27 Dec 2012 Publisher John Wiley & Sons Inc Publication City/Country New York, United States Language English Edition Statement 2nd Edition ISBN10 1118132718 ISBN13 9781118132715 Bestsellers rank 3,743

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