000			01660nam a2200241Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9781118132715
040			_cNULRC
050			_aTX 769 .H35 2013
100			_aHamelman, Jeffrey _eauthor
245		0	_aBread : _ba baker's book of techniques and recipes / _cJeffrey Hamelman
250			_a2nd Edition
260			_aNew Jersey : _bWiley, _cc2013
300			_axvii, 478 pages : _billustrations ; _c24 cm.
365			_bPHP2745
504			_aIncludes bibliographical references and index.
505			_aPart 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 --
520			_a "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."
650			_aCOOKING -- BREAD
942			_2lcc _cBK
999			_c4086 _d4086