Bread - A Baker's Book of Techniques and Recipes (Hardcover, 2nd Edition)

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.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	August 2013
First published:	2013
Authors:	Jeffrey Hamelman
Dimensions:	240 x 198 x 38mm (L x W x T)
Format:	Hardcover
Pages:	478
Edition:	2nd Edition
ISBN-13:	978-1-118-13271-5
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Food & Drink > General cookery > General
LSN:	1-118-13271-8
Barcode:	9781118132715

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