Bread: A Baker's Book of Techniques and Recipes
Condition: SECONDHAND
This is a secondhand book. The jacket image is indicative only and does not represent the condition of this copy. For information about the condition of this book you can email us.
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
Author: Jeffrey Hamelman (King Arthur's Flour)
Format: Hardback, 496 pages, 185mm x 234mm, 1225 g
Published: 2013, John Wiley & Sons Inc, United States
Genre: Food & Drink: General
Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
Bread: A Baker's Book of Techniques and Recipes