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Bread by Jeffrey Hamelman from Wiley
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Sub Title

  • A Baker's Book of Techniques and Recipes
  • Author:
  • Edition:
    2
  • Text Language:
    eng
  • Publisher Name:
    Wiley
  • Binding Type:
    Hardback
  • ISBN 10:
    1118132718
  • ISBN 13:
    9781118132715
  • Price:
    USD 45
  • Publication Date:
    December 10, 2012
  • No. of Page:
    496
  • Height:
    238.5 mm
  • Width:
    198.5 mm
  • Length:
    29.8 mm
  • Weight:
    41.92 oz

Rights Contact

  • Wiley Transaction
    Wiley
     
Wiley

Offered By Wiley

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  • About the Book
  • Book Contents
  • Author Information
  • Original Language

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 productsWritten 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 AmericaFully 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.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.

  • Original Language

List of Recipes

Acknowledgments

Changes to the Second Edition

Foreword by Raymond Calvel

Preface

Part One: Ingredients and Techniques

1              The Bread-Making Process from Mixing through Baking

2             Ingredients and Their Function

3              Hand Techniques

Part Two: Formulas and Decorative Breads

4             Breads Made with Yeasted Pre-Ferments

5             Levain Breads

6             Sourdough Rye Breads

7              Straight Doughs

8             Miscellaneous Breads

9             Braiding Techniques

10           Decorative and Display Projects

Appendix

Glossary

Bibliography

About the Author

  • Original Language

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.