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Bread: A Baker’s Book of Techniques and Recipes

Bread: A Baker’s Book of Techniques and Recipes

2 in stock

Firm sale: non returnable item

SKU 9781119577515 Categories Cookery (General), Products

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-...

£58.00

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Description
Additional information

Description

Product ID:	9781119577515
Product Form:	Hardback
Country of Manufacture:	US
Title:	Bread
Subtitle:	A Baker's Book of Techniques and Recipes
Authors:	Author: Jeffrey Hamelman
Page Count:	528
Subjects:	Baking, Cakes, baking, icing & sugarcraft
Description:	When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Imprint Name:	John Wiley & Sons Inc
Publisher Name:	John Wiley & Sons Inc
Country of Publication:	GB
Publishing Date:	2021-04-14

Additional information

Weight	1452 g
Dimensions	210 × 261 × 31 mm

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