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| Bread: A Baker's Book of Techniques and Recipes | 
 enlarge | Author: Jeffrey Hamelman
Publisher: Wiley
Category: Book
List Price: $40.00
Buy New: $22.39
You Save: $17.61 (44%)
New (41) Used (13) Collectible (1) from $22.32
Avg. Customer Rating:  54 reviews
Sales Rank: 6526
Media: Hardcover
Number Of Items: 1
Pages: 432
Shipping Weight (lbs): 2.5
Dimensions (in): 9.4 x 7.9 x 1.4
ISBN: 0471168572
Dewey Decimal Number: 641.815
EAN: 9780471168577
ASIN: 0471168572
Publication Date: September 3, 2004
Availability: Usually ships in 1-2 business days
Condition: BRAND NEW
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| Customer Reviews:
 Best Bread Book Ever!!! September 19, 2008
2 out of 2 found this review helpful
I totally love this book. There is so much info in it, it should be used as a text book for Baking courses (I wish I had it when I was in culinary school!). This may be a little difficult for a novice baker, but anyone in the field will have no problem. The recipes are listed in four ways pounds, kilograms, bakers' percentage (all for professional use), and then one for the home baker, which I think is way cool. I have tried a few recipes so far and they all were great! I can't wait to try out more!
 Very good and comprehensive book August 17, 2008
0 out of 1 found this review helpful
This book is very comprehensive yet clear and interesting for bread enthusiasts around the globe.
David J. Kraus
Food Engineer
Best of many bread books August 12, 2008
1 out of 1 found this review helpful
Jeff Hamelman is clear and articulate in this book. While I don't think this should be your first "how to" bread book, everything you need to become a good artisan baker can be found in these pages. The recipes (formulas) work and are easily scalable to suit your needs. Many delicious breads and techniques for the home and artisan baker. Excellent!
The best bread book August 6, 2008
2 out of 2 found this review helpful
I'm Polish and I'm used to great European breads, especially sourdough breads. My grand grandma and grandma had been baking them and I remember the taste of a real sourdough loaf. I have been baking for 4 years and have about 20 bread books. This one is the best - I've tried out 80% of the recipes from "Bread" and all were fabulous. Hamelman understands the soul of the European bread and every recipe he gives you is explained in details. It doesn't have many pictures and I didn't like it at the beginning, but this book is worth to buy. It's fantastic. If you want to buy only one bread book, buy this one. You won't regret.
 Not for the home baker - nor the beginner June 25, 2008
1 out of 8 found this review helpful
This book is absolutely not for the home baker, or the inexperienced baker. Though I'd never attempted to make a loaf of bread before, I purchased this book with the expectation that after reading 400 pages about bread I should be fairly proficient at it. Not only was the book a horrible read (extraordinarily boring and lacking any kind of character)but it is exclusively geared toward those with high-end industrial equipment (which I do not have) or to those who are making bread in large quantities. Having been extremely disappointed in his first 86 excruciating pages, I decided to learn the "how-to" of baking bread elsewhere. I found a great three page article online which I printed out, and by that afternoon I had baked my first outstanding loaf of bread. Several weeks and half a dozen loaves later I returned to Hamelman's book, confident in my newly developed baking skills and anxious to try one of his award winning recipes. What I found was disaster. Hamelman's recipes have come to be unaffectionately known as 24 hour bread in our home. What is most discouraging is that I have thus far made three attempts at one of his basic white bread recipes with no success. To dedicate several hours into something as simple as bread and fail is discouraging - but to carefully tend to a piece of dough for 24 hours and at the end of the day have either a nonworking (crumbly, hole-y) loaf, or worse, no bread at all - well, it's just plain maddening! I did, however, just read a couple reviews in which the readers suggest his recipes in the home column are inaccurate, so I wonder whether this is true of the two recipes I have tried. Perhaps someday I will try a third recipe, but for now this book is going back on the shelf while I search for better one.
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