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Bread: A Baker's Book of Techniques and Recipes

  • 1900грн
  • Автор: Jeffrey Hamelman
  • Видавництво: WILEY
  • Рік видання: 2012
  • Сторінок: 496
  • Склад: В наявності

Доступні опції:

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.

  • Features 140 bread formulas (including 30 new breads)
  • 252 illustrations of step-by-step techniques
  • 41 full-color photographs
  • Updated information on working with locally grown whole grains, understanding trends in milling technology, and teaching hand mixing techniques
  • Jeffrey Hamelman, winner of the 1996 Coupe du Monde, provides bakers with the appropriate tools to master bread making, with hundreds of drawings and many color photographs.
  • Bread contains 140 detailed, step-by-step formulas for a vast array of breads, including Swiss Farmhouse Bread, German Farmer’s Bread, and Baguettes de Tradition.  
  • Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads.

  • ISBN: 978-1-118-13271-5
  • Мова видання: EN
  • Тип обкладинки: Тверда
  • Розмір: 170 х 240 мм
  • Вага: 1,000г

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