Cooking / Courses & Dishes / BreadCooking / Methods / BakingCooking / Methods / Garnishing & Food PresentationeBook


An updated new edition of the essential resource for professionals and seasoned home bakers

Hailed as a “revelation” when it first appeared in 2004, Jeffrey Hamelman′s Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more.

  • Features nearly 150 detailed, step–by–step recipes, along with vivid drawings and photographs showing techniques and finished products
  • Written by Jeffrey Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Golden Baguette Award (2005), the highest honor bestowed by the Bread Baker′s Guild of America
  • Fully updated to include the latest techniques, methods, trends, and bread varieties

Whether you′re an aspiring or practicing professional baker or a dedicated home hobbyist, Bread is the ultimate resource for almost any variety of bread you can imagine.

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