Bread : a baker's book of techniques and recipes / Jeffrey Hamelman ; illustrations and photography Chiho Kaneko.
Material type: TextPublisher: Hoboken, N.J. : John Wiley & Sons, Inc., [2013]Copyright date: ©2013Edition: 2nd editionDescription: xvii, 478 pages : illustrations ; 24 cmContent type:- text
- unmediated
- volume
- 1118132718
- 9781118132715
- 641.815 23
- TX769 .H235 2013
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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