Bread: A Baker's Book of Techniques and Recipes

ISBN-13:	9781119577515
Publisher:	Wiley
Publication date:	04/06/2021
Edition description:	3rd ed.
Pages:	528
Sales rank:	165,725
Product dimensions:	8.20(w) x 10.10(h) x 1.20(d)

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.