Bread : A Baker’s Book of Techniques and Recipes
by Jeffrey Hamelman
Editor: John Wiley & Sons Inc
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An update of the new edition of the essential resource for professionals and seasoned home bakers Saluted as a “revelation” when it was released in 2004, Jeffrey Hamelman’s Bread is a legendary resource hailed by the world’s leading bakers.Explaining complex techniques with simple and useful illustrations, the book offers recipes for a wide variety of breads, including sourdoughs, brioche, authentic rye breads, flatbreads, French breads, and much more.Has close to 150 detailed step-by-step recipes, along with drawings and photographs showing techniques and finished productsWritten by Jeffrey Hamelman, another of less than 200 Baker’s Certified Master in the United States and recipient of the Gold Baguette Award (2005), the highest distinction awarded by the Baker’s Bread Guild of AmericaFully updated.
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