Bread : a baker's book of techniques and recipes / Jeffrey Hamelman ; illustrations and photography Chiho Kaneko.
Editor: Hoboken, New Jersey: John Wiley & Sons, [2013]Edición: Second EditionDescripción: xvii, 478 pages ; 24 cmTipo de contenido:- text
- unmediated
- volume
- 9781118132715
- 641.81/5 23
- TX769 .H235 2013
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX769 .H235 2013 (Navegar estantería(Abre debajo)) | Disponible | 50000003241782 |
Descripciones mejoradas de Syndetics:
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.
Includes bibliographical references (pages 459-460) and index.
Tabla de contenidos provista por Syndetics
- Recipes(p. viii)
- Acknowledgments(p. x)
- Changes to the Second Edition(p. xii)
- Foreword(p. xv)
- Preface(p. xvi)
- Part 1 Ingredients and Techniques(p. 1)
- 1 The Bread-Making Process from Mixing Through Baking(p. 5)
- 2 Ingredients and their Function(p. 29)
- 3 Hand Techniques(p. 53)
- Part 2 Formulas and Decorative Breads(p. 81)
- 4 Breads Made with Yeasted Pre-Ferments(p. 87)
- 5 Levain Breads(p. 145)
- 6 SourDough Rye Breads(p. 203)
- 7 Straight Doughs(p. 267)
- 8 Miscellaneous Breads(p. 299)
- 9 Braiding Techniques(p. 367)
- 10 Decorative and Display Projects(p. 395)
- Appendix(p. 421)
- Developing and Perpetuating a Sourdough Culture(p. 421)
- Rheological Testing and the Analysis of Flour(p. 434)
- Flour Additives(p. 441)
- Baker's Percentage(p. 442)
- Desired Dough Temperature(p. 446)
- Computing Batch Cost(p. 449)
- Useful Conversions and Equivalencies(p. 449)
- Sample Proofing Schedule(p. 452)
- Glossary(p. 453)
- Bibliography(p. 459)
- Epilogue(p. 461)
- Index(p. 462)
Notas de autor provistas por Syndetics
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.