Bread: A Baker's Book of Techniques and Recipes

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. Read more

Features:

Product Details:

• Publisher ‏ : ‎ Wiley; 2nd edition (December 27, 2012)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 496 pages
• ISBN-10 ‏ : ‎ 1118132718
• ISBN-13 ‏ : ‎ 15
• Item Weight ‏ : ‎ 2.69 pounds
• Dimensions ‏ : ‎ 7.3 x 1.3 x 9.2 inches
• Best Sellers Rank: #449,010 in Books (See Top 100 in Books) #653 in Bread Baking (Books) #12,312 in Textbooks (Books)
• #653 in Bread Baking (Books)
• #12,312 in Textbooks (Books)