Bread: A Baker's Book of Techniques and Recipes

Author: Jeffrey Hamelman

Brand: Wiley

Edition: 2


  • Wiley

ISBN: 1118132718

Number Of Pages: 496

Publisher: Wiley

Release Date: 2012-12-04

Details: 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.

UPC: 884269855584

EAN: 9781118132715

Package Dimensions: 9.1 x 7.4 x 1.2 inches

Languages: English