Bread (Hardcover)

A Baker's Book of Techniques and Recipes

By Jeffrey Hamelman

Wiley, 9781118132715, 496pp.

Publication Date: December 4, 2012

List Price: 45.00*
* Individual store prices may vary.


An updated new edition of the essential resource forprofessionals and seasoned home bakers

Hailed as a "revelation" when it first appeared in 2004, JeffreyHamelman's Bread is a legendary resource praised by bakingluminaries from around the world. Explaining complex techniqueswith simple and helpful illustrations, the book includes recipesfor a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and muchmore.

  • Features nearly 150 detailed, step-by-step recipes, along withvivid drawings and photographs showing techniques and finishedproducts
  • Written by Jeffrey Hamelman, one of fewer than 200 CertifiedMaster Bakers in the United States and a recipient of the GoldenBaguette Award (2005), the highest honor bestowed by the BreadBaker'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 adedicated home hobbyist, Bread is the ultimate resource foralmost any variety of bread you can imagine.

About the Author

Jeffrey Hamelman is one of the very few Certified MasterBakers in the United States. He is the bakery director at the KingArthur Flour Company and teaches professional-level classes at KingArthur's Baking Education Center. He has taught in baking andpastry schools around the world and is the 2005 recipient of theGolden Baguette Award, the highest individual honor bestowed by theBread Bakers Guild of America.Chiho Kaneko is a fine artist whose work has beenexhibited in both the United States and Japan. She also works as atranslator and interpreter. She is a native of Japan with abackground in landscape architecture, agronomy, and art.