A Baker's Book of Techniques and Recipes
Wiley, 9781118132715, 496pp.
Publication Date: December 4, 2012
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.