Bread: A Baker's Book of Techniques and Recipes

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John Wiley & Sons, 10 dic. 2012 - 478 páginas
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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.

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LibraryThing Review

Reseña de usuario  - devilish2 - LibraryThing

Fabulous book. Hamelman treats you seriously, assumes you have a brain and can work out that things can be varied. His recipes include a conversation with you about the variations. He also informs you ... Leer reseña completa

LibraryThing Review

Reseña de usuario  - brendajanefrank - LibraryThing

Buy this book if you are serious about making top quality bread. The techniques are here. The diagrams are good. Performing it all takes practice and more practice. I have taken Jeffrey Hamelman's ... Leer reseña completa

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Sobre el autor (2012)

Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.

Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.

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