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 productsWritten 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 AmericaFully 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.
|Hardcover Book, 496 pages||English|
|John Wiley & Sons (Nov. 20th, 2012)||2|
|Baking Cookbooks & How To Bake|