【EF8】Bread: A Baker’s Book of Techniques and Recipes_Hamelman, Jeffre

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[商品主貨號] U102428176

[代售商品編號] 101005800859

[ISBN-13碼] 9781118132715

[ISBN] 1118132718

[作者] Hamelman, Jeffrey/ Kaneko, Chiho (ILT)

[出版社] Wiley

[出版日期] 2012/12/27

[裝訂/規格] 精裝 / 496頁 / 23.6 x 19.6 x 3.8 cm / 普通級 / 再版

[內容簡介] (出版商制式文字, 不論標題或內容簡介是否有標示, 請都以『沒有附件、沒有贈品』為參考。)

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.

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.)

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