Jeffrey Hamelman
Autor von Bread: A Baker's Book of Techniques and Recipes
Über den Autor
Jeffrey Hamelman has been baking professionally for nearly thirty years. For half that time he owned a bakery in Vermont. He has served as a baking and pastry instructor at several culinary schools Chiho Kaneko is a fine artist whose work has been exhibited both in the United States and Japan
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Do you bake bread?
Yes-> Get this cookbook.
No-> You're weird. Get this cookbook. Start baking bread.
An absolute essential in every bread baker's home, though not flawless.
Yes-> Get this cookbook.
No-> You're weird. Get this cookbook. Start baking bread.
An absolute essential in every bread baker's home, though not flawless.
Fabulous book. Hamelman treats you seriously, assumes you have a brain and can work out that things can be varied. His recipes include a conversation with you about the variations. He also informs you in general about what you can expect when you vary things.
The nicest treatment of grain breads I've come across so far. My only mild quibble is that I wish the amounts for the home baker were given in metric as well as imperial.
The nicest treatment of grain breads I've come across so far. My only mild quibble is that I wish the amounts for the home baker were given in metric as well as imperial.
Buy this book if you are serious about making top quality bread. The techniques are here. The diagrams are good. Performing it all takes practice and more practice. I have taken Jeffrey Hamelman's Fundamentals of Bread class at King Arthur in Norwich, Vermont. This book memorializes his teachings, which is vital for your quest for excellence in breadmaking. My baguettes are better each time I make them. They are better than any baguette available locally. I make 4 a week, and since I can't eat 4 a week, my neighbors love me. You, too can join this quest for perfection in bread; just buy Bread: A Baker's Book of Techniques and Recipes, lots of King Arthur flour, and go for it.… (mehr)
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brendajanefrank | 5 weitere Rezensionen | Oct 13, 2011 |
brendajanefrank | 5 weitere Rezensionen | Oct 13, 2011 | Dir gefällt vielleicht auch
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I have one niggle about this book ~ the author gives the home (not industrial) overall formulas in the recipes as pounds and ounces, no metric except for the commercial quantities. Yes, there are baker's percentages, but Hamelman's book is the only one of the 8 I've read in the last 12 months that doesn't stick to metric for home baking.… (mehr)