Top positive review
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Bread: A Baker's Book of Techniques and Recipes
on 25 February 2010
I have quite a lot of books on cookery in general, cookery methods etc. and this book tops the lot.
It is not a book for general recipes of bread making, although it does contain a significant amount - 200 pages.
It is more for the casual home baker, or even the commercial startup, who wants a complete understanding of bread making. The first 60 pages give a thorough explanation of the constituent parts of bread, followed by 30 pages on Hand Techniques. The next 200 pages cover making just about any bread made in the world, with fully scaleable quantities in commercial US lbs, commercial Metric kg, Home making quanties and Bakers percentages. Each recipe has notes on taste, nature, preparation & appearance of the bread. If you are looking for a book full of glossy photographs, then this book is not for you, although there are some photos. This book does not need them. Although the book is of american origin, the author, Jeffrey Hamelman, does make comparisons with european grains and yeast involved. This is quite simply the best book on baking I own and can only inspire every reader/owner of the book.