Bread
A Baker's Book of Techniques and Recipes
0.0
( 2930 )
Engelsk
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 "m...
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Forlagsbeskrivelse af Bread af Jeffrey Hamelman
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.
Detaljer
Forlag
John Wiley & Sons Inc
ISBN
9781119577515
Sprog
Engelsk
Sider
528
Udgivelsesdato
14-04-2021
Format
Hardback
Varenr.
3151187
EAN nr.
9781119577515
Varegruppe
Food/wine
Højde/Dybde (mm)
261
Bredde (mm)
210
Længde (mm)
31
Vægt (g)
1406
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