Customer Review

1 of 15 people found the following review helpful
2.0 out of 5 stars Calling all budding chemists, 27 Feb. 2013
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This review is from: Bread: A Baker's Book of Techniques and Recipes (Hardcover)
Not quite what I expecting? I did not like the format, and found it to be overly technical, too American based
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Tracked by 2 customers

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Showing 1-2 of 2 posts in this discussion
Initial post: 27 Feb 2013 19:57:24 GMT
mark says:
Hi, I will be happy to buy it if your are selling.... Thanks

Posted on 2 Mar 2013 22:36:08 GMT
Last edited by the author on 29 Jan 2014 21:10:24 GMT
james berry says:
This book is aimed at professionals and experienced home bakers.It deliveres on both fronts.I have many books on bread bakeing and this is definately one of the best. The layout is excellent and the way the formulas are written including an overall percentage list of the finished dough most helpfull when different quantities of dough are wanted. Mr Hamellman is respected internationally as a master of his craft and this book, as his last will enhance his reputation as one of the best educators in the Bakeing world.I would reccomend to Mrs Palmer, Richard Bertinets books Dough, and Crust both excellent and perhaps more suited to a less experienced baker.
Sorry about the spelink
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4.7 out of 5 stars (23 customer reviews)
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