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Filled with an abundance of recipes for a wide range of breads including sourdoughs, brioche, flat breads and French breads, this guide to the art of breadmaking explains complex techniques with simple and helpful illustrations.
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Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America.
Chiho Kaneko is a fine artist whose work has been exhibited in both the United States and Japan. She also works as a translator and interpreter. She is a native of Japan with a background in landscape architecture, agronomy, and art.Dalla quarta di copertina:
"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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Descrizione libro Wiley 12/10/2012, 2012. Hardback or Cased Book. Condizione: New. Bread: A Baker's Book of Techniques and Recipes. Book. Codice articolo BBS-9781118132715
Descrizione libro Wiley, 2012. Hardcover. Condizione: new. Codice articolo 9781118132715
Descrizione libro Wiley. Condizione: 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. Codice articolo OTF-S-9781118132715
Descrizione libro Wiley, 2012. Hardcover. Condizione: BRAND NEW. Codice articolo 1118132718_abe_bn
Descrizione libro Hardcover. Condizione: 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. Codice articolo 9781118132715
Descrizione libro Wiley, 2012. Hardcover. Condizione: New. Brand New!. Codice articolo 1118132718
Descrizione libro Condizione: New. . Codice articolo 52YZZZ00HFB7_ns
Descrizione libro Condizione: New. . Codice articolo 535ZZZ00IFJZ_ns
Descrizione libro Condizione: New. . Codice articolo 536ZZZ00KA9L_ns
Descrizione libro Hardcover. Condizione: New. . Codice articolo 530ZZZ00N68M_ns