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Bread: A Baker's Book of Techniques and Recipes [Hardcover]

Jeffrey Hamelman
4.7 out of 5 stars  See all reviews (13 customer reviews)
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Bread: A Baker's Book of Techniques and Recipes Bread: A Baker's Book of Techniques and Recipes 4.8 out of 5 stars (5)
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Book Description

Sept. 3 2004 0471168572 978-0471168577 1
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.


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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
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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4.7 out of 5 stars
4.7 out of 5 stars
Most helpful customer reviews
9 of 9 people found the following review helpful
By A Customer
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!
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3 of 4 people found the following review helpful
5.0 out of 5 stars best of all bread books April 10 2011
By fthec
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.
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5.0 out of 5 stars A great book from a master baker. April 9 2013
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.
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5.0 out of 5 stars Great Book 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
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5.0 out of 5 stars The best Jan. 2 2013
Format:Hardcover|Verified Purchase
This is the second copy I've bought of this book. This one was a gift for my son-in-law who has started an artisanal bakery as a small business. I've been using my copy for about a year. Just did the Olive Levain, which was truly excellent. My Jewish rye is based on his recipe, a bit revised (I use more sour than he does). This is the one that I turn to, of all the bread books we've bought.

Only downside from my point of view is the English measure (lbs and ozs) instead of metric. Easy enough to convert the recipes to metric measure, though. The real artisanal bakers love that his recipes are also shown in 25 lb versions, in addition to the standard two loaf recipes.

I love this book.
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Format:Hardcover
I gave this edition of the book five stars because it is a very well written, detailed and thorough education on bread baking. It is like a major baking course right at your fingertips but for a whole lot less money than actually going to baking school.

I do and have often recommended this book to any serious home or pro baker who wants to delve deeper than just following a recipe and getting nice bread at the end. The recipe section, in this case some 80+ recipes long, is well laid out and thorough in its explanation of the process. However, the real "gold" in this edition is the first part of the book which, likely, most people will skip over to get to the juicier bits (the recipes) and get baking right away. However, there is a wealth of information given in the Ingredients and Techniques section (as well as the Appendix) which make this book invaluable and will expand any reader's knowledge of the bread making process.

There are comparatively speaking a lot less photos in this book than most bread baking books (i.e. Reinhart's Bread Baker's Apprentice) so you will not be enticed by luscious pictures of bread at every turn. PLEASE don't let that turn you away from this chance to really learn the intricacies of the baking process.

Is this book or everyone? No, certainly not. The casual bread baker will find it much too technical for their occasional foray into breads and besides, there are other excellent books for this group. But if you find yourself a little more intrigued by the craft of bread making, this is certainly a book that would be well worth picking up.

Note that there is a new edition of this book available as of December 2012 which is an expanded version of this 2004 publication. There are 30+ new recipes, a few more photographs and an expanded Ingredients and Techniques section, as well as tweaks throughout.
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5.0 out of 5 stars Bread A Bakers Book of Techniques and Recipes Nov. 30 2012
Format:Hardcover|Verified Purchase
The best book I have ever read about bread!!! I all my life wanted to make bread I bought a lot off books about it but I learn just a little bit, and the results so disappointed until I bought this book change all my life!!!! the best.... in this book you will learn the steps to make all kind of bread, the techniques and the results after you read it you will be the happiest person in the world because your bread will looks and taste like a professional artisian baker I am soooooo happy for this book!!!! thanks a lot to the autor Jeffrey Hamelman the best baker ever!!!!
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Most recent customer reviews
5.0 out of 5 stars If you enjoy making bread by hand...
A well crafted blend of recipes, instructions and explanation that results in better bread making. Now rather than baking by rote and speculation, I do it with a clearer... Read more
Published 23 months ago by Jim Brennan
5.0 out of 5 stars Excellent book -
A veritable fountain of knowledge for any type of bakers - this book has it all. And, if you are really into breadmaking, this is the book to have. Well Done!
Published on March 15 2012 by Craig
5.0 out of 5 stars An interesting read that helped me make better bread.
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. Read more
Published on Jan. 28 2011 by JohnnyB
5.0 out of 5 stars Amazing Resource
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. Read more
Published on Jan. 7 2010 by myrjl
5.0 out of 5 stars Above review not correct, imnho
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. Read more
Published on July 30 2009 by J. Singer
1.0 out of 5 stars BREAD A Baker's Bookf of Techinques and Recipes
To be honest I was very desappointed, this is not what I was looking for. This book is great for someone who wants to teach or someone who want to open a bakery. Read more
Published on Dec 2 2008 by Joanne Gosselin
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