Bread: A Baker's Book of Techniques and Recipes

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Wiley, 27 dic 2012 - 496 páginas
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.

Otras ediciones - Ver todo

Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
No hay ninguna vista previa disponible - 2013
Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
No hay ninguna vista previa disponible - 2012
Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
No hay ninguna vista previa disponible - 2012

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.

Información bibliográfica

TítuloBread: A Baker's Book of Techniques and Recipes
AutorJeffrey Hamelman
Edición2
EditorWiley, 2012
ISBN1118330293, 9781118330296
N.º de páginas496 páginas
  
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