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9781119577515

Bread: A Baker’s Book of Techniques and Recipes, 3rd Edition by Jeffrey Hamelman

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Author
Jeffrey Hamelman
Publisher
Wiley
Pages
528 pages
ISBN
978-1119577515
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Description

Bread: A Baker’s Book of Techniques and Recipes

Since its original publication, Bread: A Baker’s Book of Techniques and Recipes has been recognized as a masterwork of baking literature, earning the Julia Child Award from the International Association of Culinary Professionals. In this comprehensive third edition, master baker Jeffrey Hamelman presents an essential resource for professional bakers, home enthusiasts, and culinary students seeking to master the art of artisan bread.

The book features over 130 detailed, step-by-step formulas that explore a vast array of bread styles, including versatile rye- and wheat-based sourdoughs, breads utilizing yeasted pre-ferments, and accessible straight dough loaves. This edition is enhanced by an International Contributors section, which showcases unique specialties from esteemed bakers across five continents. Readers will benefit from hundreds of technical drawings that vividly illustrate complex shaping and kneading techniques, alongside evocative photography of finished and decorative loaves.

Book Details

  • Author: Jeffrey Hamelman
  • Publisher: Wiley
  • Publication Date: April 6, 2021
  • Print Length: 528 pages
  • Language: English
  • ISBN-10: 1119577519
  • ISBN-13: 978-1119577515
  • Dimensions: 8.2 x 1 x 10 inches