A Baker's Book of Techniques and RecipesBook - 2013
"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."--Publisher.
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 
Edition: 2nd edition
Characteristics: xvii, 478 pages ; 24 cm