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- Author: Jeffrey Hamelman
- Publisher: Wiley
- ISBN-10: 1119577519
- ISBN-13: 9781119577515
- Format: 20.3 x 25.7 x 3.1 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 23d.20:35:52
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Jeffrey Hamelman
- Publisher: Wiley
- ISBN-10: 1119577519
- ISBN-13: 9781119577515
- Format: 20.3 x 25.7 x 3.1 cm, kieti viršeliai
- Language: English English
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Reviews