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Brot: Ein Bäckerbuch mit Techniken und Rezepten von Jeffrey Hamelman: Neu
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Standort: Sparks, Nevada, USA
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eBay-Artikelnr.:285607611462
Artikelmerkmale
- Artikelzustand
- Book Title
- Bread: A Baker's Book of Techniques and Recipes
- Publication Date
- 2012-12-27
- Edition Number
- 2
- Pages
- 496
- ISBN
- 9781118132715
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1118132718
ISBN-13
9781118132715
eBay Product ID (ePID)
117327288
Product Key Features
Number of Pages
496 Pages
Publication Name
Bread : a Baker's Book of Techniques and Recipes
Language
English
Publication Year
2012
Subject
Courses & Dishes / Bread, Methods / Baking
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
43 Oz
Item Length
9.4 in
Item Width
7.7 in
Additional Product Features
Edition Number
2
Intended Audience
College Audience
LCCN
2012-015744
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.81/5
Table Of Content
Recipes viii Acknowledgments x Changes to the Second Edition xii Foreword by Raymond Calvel xv Preface xvi Part One Ingredients and Techniques 1 1 The Bread-Making Process from Mixing through Baking 5 2 Ingredients and Their Function 29 3 Hand Techniques 53 Part Two Formulas and Decorative Breads 81 4 Breads Made with Yeasted Pre-Ferments 87 5 Levain Breads 145 6 Sourdough Rye Breads 203 7 Straight Doughs 267 8 Miscellaneous Breads 299 9 Braiding Techniques 367 10 Decorative and Display Projects 395 Appendix 421 Developing and Perpetuating a Sourdough Culture 421 Rheological Testing and the Analysis of Flour 434 Flour Additives 441 Baker's Percentage 442 Desired Dough Temperature 446 Computing Batch Cost 449 Useful Conversions and Equivalencies 449 Sample Proofing Schedule 452 Glossary 453 Bibliography 459 Epilogue 461 Index 462
Synopsis
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 Hamelmans Bread is a legendary resource praised by baking luminaries from around the world., 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., " 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 authors 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 bakers 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 "Jeffreys 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 Hamelmans 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, le de Pain, Knysna, South Africa, 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.
LC Classification Number
TX769.H235 2012
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AlibrisBooks
98,6% positive Bewertungen•2.0 Mio. Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (516'019)
- m***j (2115)- Bewertung vom Käufer.Letzter MonatBestätigter KaufThe item arrived in good condition.
- l***e (969)- Bewertung vom Käufer.Letzter MonatBestätigter Kaufgreat thanks!
- m***g (186)- Bewertung vom Käufer.Letzter MonatBestätigter KaufScratched to hell and back. Unplayable