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Bread
A Baker's Book of Techniques and Recipes
Ratings/reviews counts are updated frequently.
Check link for latest rating. ( 1,040 ratings, 68 reviews)
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Format: Hardback
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Bread
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Bread
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
When Bread was first published in 2004, it received the Julia Child Award for Best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations.
In addition, an International Contributors section is included, which highlights unique specialities by esteemed bakers from five continents.
In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavours, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Bread by Jeffrey Hamelman is highly praised for its thorough and detailed instructions on baking techniques, making it valuable for both novice and experienced bakers. The book is lauded for its comprehensive range of recipes and its emphasis on traditional methods and craftsmanship. Reviewers appreciate the author's expertise and the clear, educational style that enriches the reader's understanding of bread-making.
Book Details
INFORMATION
ISBN: 9781119577515
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 14 April 2021
Country: United States
Imprint: John Wiley & Sons Inc
Edition: 3rd edition
Audience: Tertiary education
DIMENSIONS
Spine width: 25.0mm
Width: 208.0mm
Height: 254.0mm
Weight: 1361g
Pages: 528
About the Author
Jeffrey Hamelman began his baking life in 1976. Over the years he has been a production baker, a bakery owner, and an instructor of baking classes on six continents. His dedication to the good work of baking, and his respect and admiration for the world's bakers, have never wavered.
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