Bread: A Baker's Book of Techniques and Recipes
John Wiley & Sons, 27 dic. 2012 - 496 páginas
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.
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 ReviewReseña 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 ReviewReseña 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