Buy Bread Book by Jeffrey Hamelman - Bookswagon UAE
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Bread: A Baker's Book of Techniques and Recipes
Bread: A Baker's Book of Techniques and Recipes

Bread: A Baker's Book of Techniques and Recipes


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
Award Winner
Awards Winning
2005 | IACP Crystal Whisk Award
X
About the Book

A comprehensive, illustrated bread--making reference from an award--winning master baker Interest in fresh--baked breads is on the rise both in restaurants and at home, where more and more people are turning to the age--old comforts of baking and breaking bread with family and friends the perfect antidote to modern stress. This book puts perfect loaves within reach of serious home bakers and professionals, detailing how to create everything from Baguettes and Whole Wheat Bread with Hazelnuts and Currants to Semolina Bread and Focaccia con Formaggio. It contains more than 118 recipes, including a whole chapter on decorative breads, as well as detailed coverage of bread baking techniques, from scaling and mixing through shaping, scoring, and baking. Nearly 250 beautiful black--and--white illustrations demonstrate methods step by step, while full--color inserts throughout the book show a broad selection of both simple and decorative finished breads. Jeffrey Hamelman (Hartland,VT) has been baking professionally for more than 25 years. He is the Director of the Bakery and the Baking Education Center at King Arthur Flour in Norwich, Vermont. He was the captain of the United States team that won the prestigious Coupe du Monde de la Boulangerie (the World Cup of Baking) in Paris. He became the 76th Certified Master Baker in the United States in 1998

Table of Contents:
Recipes. Acknowledgments. Foreword by Raymond Calvel. Preface. PART ONE: INGREDIENTS AND TECHNIQUES. 1. The Bread-Making Process from Mixing through Baking. 2. Ingredients and their Function. 3. Hand Techniques. PART TWO: FORMULAS AND DECORATIVE BREADS. 4. Breads Made with Yeasted Pre-Ferments. 5. Levain Breads. 6. Sourdough Rye Breads. 7. Straight Doughs. 8. Miscellaneous Breads. 9. Braiding Techniques. 10. Decorative and Display Projects. Appendix. Developing and Perpetuating a Sourdough Culture. Rheological Testing and Analysis of Flour. Flour Additives. Baker's Percentage. Desired Dough Temperature. Computing Batch Cost. Useful Conversions and Equivalencies. Sample Proofing Schedule. Epilogue. Glossary. Bibliography. Index. About the Author.

About the Author :
JEFFREY HAMELMAN has been baking professionally for nearly thirty years. For half that time he owned a bakery in Vermont. He has served as a baking and pastry instructor at several culinary schools and has baked and taught in France, Germany, Canada, Ireland, Brazil, and Japan. In 1996, he was selected as Captain of Baking Team USA, the three-person team that represented the United States in Paris at the Coupe du Monde de la Boulangerie - the World Cup of Baking. In 1998, he became the 76th Certified Master Baker in the United States. He is Director of the Bakery and Baking Education Center at the King Arthur Flour Company in Norwich, Vermont. In this capacity, he teaches professional baking classes one week each month and bakes for three weeks each month in King Arthur's production bakery.

Review :
"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005) "I am convinced that I found my bread making bible here." (Valentinas Kochbuch, Sept 2011)


Best Sellers


Product Details
  • ISBN-13: 9780471168577
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: John Wiley & Sons Inc
  • Height: 245 mm
  • Returnable: N
  • Sub Title: A Baker's Book of Techniques and Recipes
  • Width: 202 mm
  • ISBN-10: 0471168572
  • Publisher Date: 01 Sep 2004
  • Binding: Hardback
  • Language: English
  • Spine Width: 35 mm
  • Weight: 960 gr


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Bread: A Baker's Book of Techniques and Recipes
John Wiley and Sons Ltd -
Bread: A Baker's Book of Techniques and Recipes
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Bread: A Baker's Book of Techniques and Recipes

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!