Bread: A Baker's Book of Techniques and Recipes Cookbook
Ingredients for each recipe are listed in baker's percentage & large quantities for the pros, and in home-baker quantity & style (American weight and volume) for those of us wanting just a few loaves at a time.
- Equally suited to the professional & ardent home baker.
- Details techniques & thoroughly explains ingredients.
- Gives you the "how & why," not just the "what."
What you get
2005 IACP cookbook award winner! A masterpiece on bread. Features more than 118 recipes, plus variations. 415-page hardcover, color photos, technical illustrations. Authored by King Arthur certified master baker Jeffrey Hamelman.