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Bread : a baker's book of techniques and recipes / Jeffrey Hamelman.

By: Publication details: Hoboken, N.J. : John Wiley, c2004.Description: xv, 415 p., [16] p. of plates : ill. (some col.) ; 24 cmISBN:
  • 0471168572 (hbk.)
  • 9780471168577 (hbk.)
Subject(s): DDC classification:
  • 641.815 HAM
Contents:
Part 1: Ingredients and techniques - 1. The bread-making process from mixing through baking - 2. Ingredients and their function - 3. Hand techniques -- Part 2: Formulas and decorative breads - 4. Breads made with yeasted pre-ferments - 5. Levain breads - 6. Sourdough rye breads - 7. Straight doughs - 8. Miscellaneous breads - 9. Braiding techniques - 10. Decorative and display projects - Appendix - Epilogue - Glossary - Bibliography - Index - About the author.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 2

 641.815 HAM (Browse shelf(Opens below)) 1 Available SCAFS,70006,02,GR 5000029000

Illustrations on endpapers.

Includes bibliographical references (p. 401-403) and index

Part 1: Ingredients and techniques - 1. The bread-making process from mixing through baking - 2. Ingredients and their function - 3. Hand techniques -- Part 2: Formulas and decorative breads - 4. Breads made with yeasted pre-ferments - 5. Levain breads - 6. Sourdough rye breads - 7. Straight doughs - 8. Miscellaneous breads - 9. Braiding techniques - 10. Decorative and display projects - Appendix - Epilogue - Glossary - Bibliography - Index - About the author.