CDN$ 41.56
  • List Price: CDN$ 51.95
  • You Save: CDN$ 10.39 (20%)
Temporarily out of stock.
Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we ship the item.
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Bread: A Baker's Book of Techniques and Recipes Hardcover – Sep 3 2004


See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
CDN$ 41.56
CDN$ 41.56 CDN$ 68.53

There is a newer edition of this item:


Best Books of 2014
Unruly Places is our #1 pick for 2014. See all

Special Offers and Product Promotions

  • Join Amazon Student in Canada


Customers Who Bought This Item Also Bought



Product Details

  • Hardcover: 432 pages
  • Publisher: Wiley; 1 edition (Sept. 3 2004)
  • Language: English
  • ISBN-10: 0471168572
  • ISBN-13: 978-0471168577
  • Product Dimensions: 19.9 x 3.6 x 24 cm
  • Shipping Weight: 930 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #209,894 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

"...comprehensive illustrated manual..." (Food Science & Technology Abstracts, Vol 37 (7) 2005)

From the Inside Flap

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 Baking Team USA,which represents the United States in the international 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; numerous 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.

CHIHO KANEKO is a fine artist whose work has been exhibited both in 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.


Inside This Book (Learn More)
First Sentence
It's really quite simple to make a loaf of bread: Take some flour, a measure of water, a bit of salt and yeast. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

4.7 out of 5 stars
5 star
12
4 star
0
3 star
0
2 star
0
1 star
1
See all 13 customer reviews
Share your thoughts with other customers

Most helpful customer reviews

9 of 9 people found the following review helpful By A Customer on March 20 2006
Format: Hardcover
This book is s dream come true for bakers of all levels. The detail provided will expand your knowledge and the proof will be in the baking. The loaves of artisanal quality bread that you will produce will astound. This book is a must for anyone who loves to bake bread, or anyone who has a desire to learn what will truly produce a good loaf of bread. Page after page of mouthwatering recipe will lure to you to bake. Enjoy it - it is a jewel!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
6 of 6 people found the following review helpful By J. Singer on July 30 2009
Format: Hardcover
I am a home baker, admittedly a bit obsessed with baking bread, but of all the bread books I've read, and that's many many, this is my absolute favorite. The recipes are all flawless, the techniques great, and because of this, I've make bread better than most bakeries in my mid-size city. It has a range of recipes, both including yeast and starter, french, rye, challah, special doughs - pretty much the whole range. This book isn't for everyone, but I like it far better than the Reinhart series, and it is truly the one bread book I couldn't live without.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By JohnnyB on Jan. 28 2011
Format: Hardcover
Baking is not my job, and before buying Bread I had read some criticism of Bread as being too geared to professional bakers, and I don't agree. Yes, the book seems to be written more with the professional in mind, but care is taken to provide the home baker with alternatives that work at home. I also feel that if you want to do something right, then a good place to learn is from material intended for people who do it for a living, and that not only is it interesting to see how things are done, (or at least how Hamelman recommends that they're done), in a "real" bakery, but knowing what a professional does to make the great bread we buy at the bakery can only help us replicate that at home. That's enough about the professional/home division.

The book is great. The first section takes you through the steps involved in bread making and the ingredients used in bread in an interesting way with personal stories and history. It's not just a step-by-step manual. The second section is full of recipes, (or "formulas"), for different breads. Each recipe has a margin not that talks about the bread and in some places there are larger passages, (a page, instead of a few paragraphs in the margin), that talk about the history, or backstory, of a particular recipe, set of recipes or technique. Even if I wasn't reading it to get better at baking bread I would find the book interesting.

However, the most important question is: Did I learn anything from the book? And, YES! I did. Since reading Bread the bread I've made has been much, much, tastier, and much, much less flat. Bread is definitely worth the purchase price and I would recommend it to anyone wanting to improve their breadmaking skills.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By myrjl on Jan. 7 2010
Format: Hardcover
This book has so much information in it that I have to reread it every once in a while. I bake bread at home on a regular basis. The recipes are great but it's the thorough explanation of the bread making process (for yeasted bread, sourdough bread, rye bread, and many more)that make this book stand out from the rest. The author's love and passion for the art of bread making is apparent on every page. I highly recommend this book if you are serious about making delicious bread.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 4 people found the following review helpful By fthec on April 10 2011
Format: Hardcover
Contrary to the one negative opinion, this book is suitable for all bakers. It is far and away the most important book I use and has been so from day one. My first book was Reinhart's BBA which provided an adequate primer. Within a couple of months I purchased Bread- what a revelation! Thank you so much Mr. Hamelman for your wonderful contribution to amateur bread bakers everywhere.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
Format: Hardcover Verified Purchase
Jeffrey Hamelman is the head baker at King Arthur flour. This is a comprehensive bread book with easy to follow recipes that do not fail. It is one of my two indispensable bread books.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
By Gino Olivieri on Jan. 9 2013
Format: Hardcover Verified Purchase
many recipes here, a little knowledge of baking does help or you wont get the work. You do need to prepare things ahead of time on many recipes, but GREAT bread book
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.


Feedback