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Bread: A Baker's Book of Techniques and Recipes

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  • (20632)
US $72.00
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Brand New
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eBay item number:325763506768
Last updated on Jan 19, 2024 10:27:17 PSTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9781119577515
EAN
9781119577515
Subject Area
House & Home, Cooking
Publication Name
Bread : a Baker's Book of Techniques and Recipes
Publisher
Wiley & Sons, Incorporated, John
Item Length
10.1 in
Subject
General, Methods / Baking
Publication Year
2021
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.2 in
Author
Jeffrey Hamelman
Item Weight
48.9 Oz
Item Width
8.2 in
Number of Pages
528 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1119577519
ISBN-13
9781119577515
eBay Product ID (ePID)
11050080174

Product Key Features

Number of Pages
528 Pages
Language
English
Publication Name
Bread : a Baker's Book of Techniques and Recipes
Publication Year
2021
Subject
General, Methods / Baking
Type
Textbook
Subject Area
House & Home, Cooking
Author
Jeffrey Hamelman
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
48.9 Oz
Item Length
10.1 in
Item Width
8.2 in

Additional Product Features

Edition Number
3
Intended Audience
College Audience
LCCN
2020-036865
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.81/5
Lc Classification Number
Tx769.H235 2021
Table of Content
Recipes ix Acknowledgements, Changes To The Third Edition and Random Thoughts xi Preface xiii Part One Ingredients and Techniques 1 1 The Bread-Making Process From Mixing Through Baking 5 2 Ingredients and Their Function 27 3 Hand Techniques 49 Part Two Formulas and Decorative Breads 77 4 Breads Made With Yeasted Pre-Ferments 83 5 Levain Breads 141 Inserts C-1 6 Sourdough Rye Breads 209 7 Straight Doughs 279 8 Miscellaneous Breads 313 9 Braiding Techniques 401 10 Decorative and Display Projects 429 Appendix A-1 Developing and Perpetuating A Sourdough Culture A-1 Three Important Milling Tests A-14 Flour Additives A-16 Baker's Percentage A-18 Desired Dough Temperature A-20 Yeast Conversions, Fresh To Dry A-22 Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22 Glossary G-1 Bibliography B-1 Epilogue E-1 Index I-1 About The Author AA-1
Copyright Date
2021

Item description from the seller

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