Bread (inbunden)
Inbunden (Hardback)
Antal sidor
2nd Edition
John Wiley & Sons Inc
241 x 196 x 38 mm
1233 g
Antal komponenter
Bread (inbunden)


A Baker's Book of Techniques and Recipes

(1 röst)
Inbunden Engelska, 2012-12-04
Skickas inom 3-6 vardagar.
Fri frakt inom Sverige för privatpersoner.
An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. * Features nearly 150 detailed, step-by-step recipes, along with vivid drawings and photographs showing techniques and finished products * Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker's Guild of America * Fully updated to include the latest techniques, methods, trends, and bread varieties Whether you're an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.
Visa hela texten

Passar bra ihop

  1. Bread
  2. +
  3. Flour Water Salt Yeast

De som köpt den här boken har ofta också köpt Flour Water Salt Yeast av Ken Forkish (inbunden).

Köp båda 2 för 708 kr


Har du läst boken? Sätt ditt betyg »

Fler böcker av Jeffrey Hamelman

  • El pan

    Jeffrey Hamelman

    Tanto si haces pan en casa, como si eres o quieres ser un profesional de la panaderia, este es tu manual de referencia: la obra maestra de la panaderia artesana. Recetas impecables y explicaciones detalladas de todo el proceso de hacer pan. Contad...

Bloggat om Bread

Övrig information

Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America. Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.


List of Recipes Acknowledgments Changes to the Second Edition Foreword by Raymond Calvel Preface Part One: Ingredients and Techniques 1 The Bread-Making Process from Mixing through Baking 2 Ingredients and Their Function 3 Hand Techniques Part Two: Formulas and Decorative Breads 4 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 Appendix Glossary Bibliography About the Author