TY  - BOOK
AU  - Hamelman,Jeffrey
AU  - Kaneko,Chiho
TI  - Bread: a baker's book of techniques and recipes 
SN  - 1118132718
AV  - TX769 .H235 2013
U1  - 641.815 23
PY  - 2013///]
CY  - Hoboken, N.J.
PB  - John Wiley & Sons, Inc.
KW  - Cooking (Bread)
KW  - Bread
N1  - 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
N2  - "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
ER  -