Description: Bread : A Baker's Book of Techniques and Recipes, Hardcover by Hamelman, Jeffrey; Kaneko, Chiho (ILT), ISBN 1119577519, ISBN-13 9781119577515, Like New Used, Free shipping in the US
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 specialties 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 flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Price: 52.66 USD
Location: Jessup, Maryland
End Time: 2025-02-03T04:27:13.000Z
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Book Title: Bread : A Baker's Book of Techniques and Recipes
Number of Pages: 528 Pages
Language: English
Publication Name: Bread : a Baker's Book of Techniques and Recipes
Publisher: Wiley & Sons, Incorporated, John
Item Height: 1.2 in
Subject: General, Methods / Baking
Publication Year: 2021
Item Weight: 48.9 Oz
Type: Textbook
Author: Jeffrey Hamelman
Subject Area: Cooking, House & Home
Item Length: 10.1 in
Item Width: 8.2 in
Format: Hardcover
