Brot Ein Bäckerbuch der Techniken und Rezepte Jeffrey Hamelman
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Brot Ein Bäckerbuch der Techniken und Rezepte Jeffrey Hamelman
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“In good condition. No markings on pages. Some wear on dust jacket. Please see photos.”
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Standort: Salem, Massachusetts, USA
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eBay-Artikelnr.:236170324346
Artikelmerkmale
- Artikelzustand
- Gut
- Hinweise des Verkäufers
- “In good condition. No markings on pages. Some wear on dust jacket. Please see photos.”
- Type
- Textbook
- Era
- 2000s
- Narrative Type
- Nonfiction
- Original Language
- English
- Country/Region of Manufacture
- United States
- Inscribed
- No
- Intended Audience
- Adults
- Vintage
- No
- ISBN
- 9780471168577
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471168572
ISBN-13
9780471168577
eBay Product ID (ePID)
6031447
Product Key Features
Book Title
Bread : a Baker's Book of Techniques and Recipes
Number of Pages
432 Pages
Language
English
Topic
General, Courses & Dishes / Bread, Methods / Baking
Publication Year
2004
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
0 Oz
Item Length
9.4 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2003-022086
Dewey Edition
23
Reviews
"...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)
Dewey Decimal
641.81/5
Table Of Content
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.
Synopsis
"It was a most agreeable surprise to find that such a book exists in English, and I find it most difficult to adequately express the joy that this has brought me. I see something of myself in these pages, and often, a better version of myself. I can only hope that those whose mission it is to make good bread seize the opportunity to read Jeffrey Hamelman's book, heed his advice, and adopt his methods with due care and respect." -Raymond Calvel "With this work, Jeffrey Hamelman will increase professional bakers' knowledge and savoir faire. Its approach to research and quality is a revelation. The book combines technique with quality, and I am convinced that it will become a benchmark reference work on artisanal baking." -Christian Vabret "What a wonderful book! It's sure to become the definitive guide for professional and home bakers alike. Jeffrey Hamelman's voice as a seasoned baker and teacher makes the technical information clear and easy to understand." -Amy Scherber owner of Amy's Bread, New York City "Bravo to Jeffrey Hamelman! Bread: A Baker's Book of Techniques and recipes is the new classic for serious home bakers and professionals. Jeffrey has melded accurate and detailed technical information and a comprehensive array of artisan bread formulas with short essays that capture his passion and appreciation for his craft. Chiho Kaneko's exquisite line drawings complete the book, bringing to the pages a sense of handcraft and the simple beauty of Jeffrey's breads." -Maggie Glezer, The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes , award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here. Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations. Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again., 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.
LC Classification Number
TX769.H235 2004
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Verkäuferbewertungen (4'611)
Dieser Artikel (1)
Alle Artikel (4'611)
- a***p (4817)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent Book, Excellent Condition, Fast Shipping, Thank You
- t***4 (2019)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThanks I think paint stains will come off
- m***t (40)- Bewertung vom Käufer.Letzter MonatBestätigter KaufPackaging was a little questionable, but item arrived intact and club works well.
- 8***4 (3)- Bewertung vom Käufer.Letzter MonatBestätigter KaufLike it