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

By: Hamelman, Jeffrey.
Publisher: Hoboken, N.J. : John Wiley, c2004Description: xv, 415 p., [16] p. of plates : ill. (some col.) ; 24 cm.ISBN: 0471168572 (hbk.); 9780471168577 (hbk.).Subject(s): Cooking (Bread) | BreadDDC classification: 641.815
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 2, BayNo 6

 641.815 HAM 2004 (Browse shelf) 1 Available SCAFS,30042,03,GR 5000105353
Main Collection Taylor's Library-TU
641.815 HAM (Browse shelf) 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.