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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.
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Recipe Excerpts from Bread: A Baker's Book of Techniques and Recipes by Jeffrey HamelmanCiabatta with Stiff Biga
"Bread is worthy of high praise, from the generous number of recipes to the scientific discussions on pre-ferments. I wish that I had this book to guide me when I started my life as a bread baker 42 years ago. The author's sensibility toward bread and his attitude as a bread baker are evident throughout this book."
―Toshio Nihei, Advisor, Donq, Japan
"Bread is the masterwork of bread baking literature. It guides us through the journey that harvested grains make from the milling process to their subsequent interaction in the bakery environment with other ingredients and in the baker's hands, the transformations that take place within the environment of intense oven heat, and up to the final loaves' eventual cooling on racks."
―Jim Haas, Baker, AgroEast Baking & Milling Co., Ukraine
"Jeffrey's book is an ideal companion in the kitchen. He invites novice bakers to explore the world of bread baking with confidence, building a solid foundation of process and understanding of principles of fermentation and yeast dough production. His clear explanation of challenging ingredient functions and food science are key stepping stones for professionals improving their skills. This book includes inventive and delectable formulas and illustrative graphics that clearly walk the reader through shaping steps."
―Milina Podolsky, Instructor, Kendall College, Chicago, Illinois
"This new edition of Jeffrey Hamelman's book brings to light a great diversity of artisan bread making methods. Readers will discover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with great generosity. It is a milestone in American bakers' increasingly serious approach to artisan baking. With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills. This landmark book enables both home bakers and experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success."
―Hubert Chiron, Institut National de Recherche Agricole (INRA), Nantes, France
"Jeffrey Hamelman has taught and influenced an entire generation of bakers. With his latest contribution, he shares his uncompromising, exacting methods, love for bread, and noble labor, along with the will to never stop learning and improving. This book is a gift to the world of artisan baking."
―Markus Farbinger, Owner, Île de Pain, Knysna, South Africa
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Book Description Wiley, 2012. Condition: New. A+ Customer service! Satisfaction Guaranteed! Book is in NEW condition. Seller Inventory # 1118132718-2-1
Book Description Wiley, 2012. Condition: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!. Seller Inventory # MBSN1118132718
Book Description Wiley 12/10/2012, 2012. Hardback or Cased Book. Condition: New. Bread: A Baker's Book of Techniques and Recipes. Book. Seller Inventory # BBS-9781118132715
Book Description Wiley, 2012. Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from us. Seller Inventory # OTF-S-9781118132715
Book Description Wiley, 2012. Hardcover. Condition: new. Seller Inventory # 9781118132715
Book Description Wiley, 2012. Hardcover. Condition: New. Seller Inventory # DADAX1118132718
Book Description Wiley, 2012. Hardcover. Condition: New. Brand New!. Seller Inventory # 1118132718
Book Description Wiley, 2012. Hardcover. Condition: New. 2nd. Hardcover. When Bread was first published in 2004, it received theJulia Child Award for best First Book and became an instantclassic. Hailed as a ?masterwork of bread bakingliterature,? Jeffrey Hame.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 496 pages. 1.260. Seller Inventory # 9781118132715
Book Description Wiley, 2012. Hardcover. Condition: New. . Seller Inventory # 52YZZZ00HFB7_ns
Book Description Wiley, 2012. Hardcover. Condition: New. . Seller Inventory # 535ZZZ00IFJZ_ns