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Bread : a baker's book of techniques and recipes / Jeffrey Hamelman ; illustrations and photography Chiho Kaneko.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : John Wiley & Sons, Inc., [2013]Copyright date: ©2013Edition: 2nd editionDescription: xvii, 478 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1118132718
  • 9781118132715
Subject(s): DDC classification:
  • 641.815 23
LOC classification:
  • TX769 .H235 2013
Contents:
1. Part One. Ingredients and techniques. The bread-making process from mixing through baking -- 2. Ingredients and their function -- 3. Hand techniques -- 4. Part Two. Formulas and decorative breads. 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.
Summary: "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."--Publisher.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.815 HAM (Browse shelf(Opens below)) 1 Available A517661B
Book City Campus City Campus Main Collection 641.815 HAM (Browse shelf(Opens below)) 1 Available A526597B

Includes bibliographical references and index.

1. Part One. Ingredients and techniques. The bread-making process from mixing through baking -- 2. Ingredients and their function -- 3. Hand techniques -- 4. Part Two. Formulas and decorative breads. 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.

"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."--Publisher.

Machine converted from AACR2 source record.

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