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- Author: Jeffrey Hamelman
- Publisher: John Wiley & Sons Inc
- Year: 2013
- Pages: 496
- ISBN-10: 1118132718
- ISBN-13: 9781118132715
- Format: 19.2 x 23.8 x 4 cm, kieti viršeliai
- Language: English
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Description
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.
- Author: Jeffrey Hamelman
- Publisher: John Wiley & Sons Inc
- Year: 2013
- Pages: 496
- ISBN-10: 1118132718
- ISBN-13: 9781118132715
- Format: 19.2 x 23.8 x 4 cm, kieti viršeliai
- Language: English English
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.
Reviews