Bread: A Baker’s Book of Techniques and Recipes, 2nd Edition
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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.
- File Size: 37911 KB
- Print Length: 496 pages
- Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits
- Publisher: Wiley; 2 edition (November 10, 2006)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00B29XZVY
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